Strawberry Shortcakes with Vanilla Whipped Cream

For this recipe you’ll need:

•  1/2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 1 3/4 teapoons baking powder
• 1/2 teaspoon baking soda
• Pinch of sea salt
• 3/4 stick (6 tablespoons) unsalted butter, chilled, cut into 1/2-inch pieces
• 1 egg, lightly beaten
• 1/4 cup chilled buttermilk
• 1/4 teaspoon vanilla extract
• 1 1/2 tablespoons unsalted butter, melted
• Granulated sugar, as needed for sprinkling
• 2 cups strawberries, hulled and quartered
• 2 tablespoons granulated sugar
• 1 tablespoon fresh mint, chiffonade
• 1 cup heavy cream
• 1 teaspoon vanilla bean paste
• 1 tablespoon powdered sugar 

Directions:

1. Preheat oven to 375º.

2. In a food processor combine the flour, brown sugar, baking powder, baking soda and salt, and pulse to mix.

3. Add the cold butter, and process until the mixture resembles coarse meal.

4. Mix together the beaten egg, buttermilk and vanilla extract. Add to the dry ingredients and process just until the dough binds together.

5. Turn the dough out onto a floured surface and gently knead until it just holds together. Take care to handle the dough as little as possible. This will result in light, flaky biscuits.

6. Pat the dough out to about 1-inch thick. Cut out six circles with a large biscuit cutter, or cut into squares. Place on a parchment-lined sheet tray. Brush with melted butter, and sprinkle with sugar.

7. Bake for about 20 minutes, or until just firm to touch and beginning to brown.

8. While the biscuits are baking, toss together the strawberries, 2 tablespoons sugar and mint. Allow to macerate at room temperature for at least 15 minutes.

9. To make the vanilla whipped cream, place the heavy cream in a cold bowl. Add the vanilla bean paste and powdered sugar, and whip with an electric mixer or whisk until it holds medium peaks.

10. Assemble the shortcakes just before serving: Carefully slice each biscuit in half crosswise. Place a dollop of the whipped cream on the bottom half. Top with a spoonful of the strawberries, and cover with the top half of the biscuit.