Snickerdoodle Strawberry Shortcakes

Snickerdoodle Strawberry Shortcake

makes 6 shortcakes

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For the Biscuits:

2 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

1 large egg, beaten

1/2 cup cold buttermilk

1 teaspoon pure vanilla extract

1 egg, beaten with a splash of water for egg wash

1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon, for topping

For the Strawberries:

1 pound ripe strawberries, hulled and sliced

2 tablespoons granulated sugar

For the Cream:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon pure vanilla extract

To make the biscuits, in a medium bowl whisks together flour, sugar, baking powder, baking soda, cinnamon, and salt.  Add the cold butter and, using your fingers, quickly break the butter down into the dry ingredients.  Some butter pieces will be the size of small peas, some the some of oat flakes.

In a small bowl, whisk together egg, buttermilk, and vanilla extract.  Add the wet ingredients all at once to the dry ingredients. Gently stir to combine.  The dough will be  slightly wet.

Generously flour a clean counter.  Dump the dough out onto the counter and flour the top of the dough.  Gently pat out into a 3/4-inch thickness. Line a baking sheet with parchment paper.  Use a 2 1/2-inch round biscuit cutter to cut out rounds.  You may need to flour the biscuit cutter between cuts. Place the shortcake rounds on the prepared baking sheet.    Place shortcakes in the refrigerator for 20 minutes while the oven preheats.

Place a rack in the center of the oven and preheat oven to 400 degrees F.

Remove the shortcakes from the refrigerator, lightly brush the tops with egg wash and generously sprinkle with cinnamon sugar.

Bake for 12 to 14 minutes, until puffed, crackled across the top, and cooked through.  Remove from the oven and allow to cool before serving.

To make the strawberries, sprinkle the sugar over the strawberries in a medium bowl.  Allow to sit at room temperature for at least 30 minutes before serving.

To make the whipped cream, in the bowl of an electric stand mixer, or using a hand mixer, beat heavy cream, sugar, and vanilla extract to soft peaks.

To serve, tear a shortcake in half and place in a shallow bowl.  Top with strawberries and whipped cream.  Enjoy!