Alice Waters’ Strawberry Shortcake Recipe

Preheat oven to 400°F.

In a large bowl, whisk together flour, baking powder, salt, and sugar.

Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.

In a separate bowl, whisk together 1/2 cup heavy cream, egg, and vanilla extract.

Add wet ingredients to dry mixture and gently mix until dough forms.

Turn dough out onto a floured surface and knead lightly to form a 1/2-inch thick round.

Using a biscuit cutter or round cookie cutter, cut out 4 shortcakes and place onto a baking sheet lined with parchment paper.

Brush the tops of the shortcakes with heavy cream.

Bake for 12 minutes or until lightly golden.

Cool completely on a wire rack.

To assemble, slice each shortcake in half horizontally.

Place bottom half on a plate and top with a spoonful of whipped cream and sliced strawberries.

Replace top half of the shortcake and repeat with remaining shortcakes.

Serve immediately.