1/2cup(1 stick) unsalted butter, cubed and chilled
2/3cuphalf-and-half, chilled
2tablespoonsheavy cream, chilled
Turbinado sugar (aka Sugar in the Raw)
Whipped Cream
1 1/4cupsheavy cream
1teaspoonvanilla extract
3tablespoonshoney
Instructions
Strawberry Filling
Combine the strawberries, sugar, and lemon zest in a medium bowl. Stir and let sit for 30 minutes. Refrigerate until ready to use.
Shortcakes
Preheat oven to 425°F and line a baking sheet with parchment paper.
In the bowl of a food processor, add the flour, baking powder, sugar, and salt. Pulse to combine, about 5 pulses.
Add the butter and pulse until pea-sized crumbs form.
Transfer to a large bowl and add the half-and-half. Stir until just combined and then bring together to form a dough.
On a floured surface, roll the dough to form a 1/2-inch thick square. Use a sharp knife to cut a 3x4-inch rectangle. Try not to use a sawing motion. Rather, cut down in one smooth motion.
Place the rectangles onto the prepared baking sheet, spacing 2-inches apart.
Brush each rectangle with the cream and sprinkle on the turbinado sugar.
Bake for 16 to 18 minutes, until edges are golden brown. Allow to cool on the baking sheet completely before assembling.
Whipped Cream
Add the cream and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Turn onto medium-high speed and whip until cream soft peaks form.
Slowly pour in the honey and continue whipping until combined.
Split each of the cooled shortcakes in half using a serrated knife. Add a large dollop of whipped cream onto each bottom half. Spoon on the strawberry filling and cover with the top half. Serve immediately.