½cupunsalted butter, frozen & grated, see Recipe Notes
¾cupmilk, see Recipe Notes
For the filling & strawberry syrup
3cupsstrawberries, sliced, divided
½cupgranulated sugar, or to taste
whipped cream, for garnish
Make the shortcakes: Preheat the oven to 425°F.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
Add the milk to the flour mixture (reserving about a tablespoon to brush on later). Mix until the dough just holds together. Here you have to be flexible about the amount of milk to add as the actual amount will depend on the humidity of the day. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more milk, 1 tablespoon at a time (2 tablespoons maximum). If the dough is too wet, you can knead in more flour when you turn out the dough. Remember, do not over mix the dough...you want to keep that butter cold and separate from the flour.
Turn dough out onto a lightly floured surface and push together into a rough ball. Gather the dough, and flatten into a disk 1-inch high and 6-inches in diameter. Use a bench scraper to release the disk from the mat. Cover with plastic wrap, and refrigerate at least 30 minutes or up to overnight.
Once the dough is chilled, unwrap and press it out into a disk 8-inches in diameter. Use a 3-inch round cookie cutter to cut out circles, gathering and cutting the leftover dough again as needed. You'll get about 6 shortcakes with maybe a little blob of dough left over.
Place the shortcakes about 2 inches apart on a half baking sheet pan covered in a Silpat silicone mat or parchment paper. Brush the tops of each scone with the reserved milk before baking.
Bake at 425°F for about 18 to 23 minutes or until golden brown.
Cool on pan for 2 minutes, then move to a cooling rack.
Make the strawberry syrup: In a medium saucepan over medium-hight heat, combine the ½ cup sugar with ½ cup water. Bring to a boil, insuring that the sugar is fully dissolved. Remove from heat and cool to room temperature.
Take 1 cup of the sliced strawberries and add to the simple syrup. Allow to sit for about 10 minutes, then gently mash the strawberries to further infuse the syrup.
Assemble the shortcakes: When ready to serve, slice the shortcakes horizontally and place the bottom half on a plate. Add some of the blueberries and remaining sliced strawberries. Drizzle a small amount of the syrup over the berries, then top with the other half of the shortcake. Top with a dollop of whipped cream, then spoon more of the syrup over the top. Serve and enjoy!
How you cut up your butter isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater (mostly because I don't have butter defrosted). If you'd rather, cut chilled butter into small ½-inch cubes. Either way will work.Try and hold back about 1 tablespoon of milk when you're adding it to the flour and butter mixture. That way you can add more if the dough is too dry, and you'll have some to brush on top before baking.Shortcakes are a cross between a biscuit and a scone. The recipe ratio is the same 3-1-2 flour-butter-liquid, but there is an extra 2 oz of butter in this recipe for added richness.You can use a stand mixer fitted with a paddle attachment or a food processor to make the dough, just be mindful not to overwork the dough.