American Strawberry Shortcake

Ingredients:

• 600 g strawberries, peel and quarter the berries
• 1/4 cup sugar plus 3 tbsp plus 8 tsp
• 2 cups premium flour
• 1 tbsp baking powder
• 0.5 tsp salt
• 8 tbsp cold butter, diced
• 2/3 cup 10% fat cream plus 1/4 cup
• Sweet whipped cream
• Mint sprigs for decoration

Preparation:

1. In a medium bowl, combine strawberries and 1/4 cup sugar. Set aside until serving.
2. Preheat oven to 200°C.
   
   In a food processor, combine the flour, baking powder, salt, and 3 tablespoons of sugar. Then add the cold butter and pulse until coarsely ground.
3. Transfer the mixture to a large bowl and make a well in the center. Pour in 2/3 cup of cream and gently fold in with a fork or silicone spatula. Don't overmix the dough to prevent the cookies from becoming tough.
4. Place the dough on a lightly floured surface and fold it several times. Then roll it out to a thickness of about 2 cm and cut out 8 circles, each 7-8 cm in diameter.
5. Transfer the cookies to a parchment-lined baking sheet. Brush the top of each circle with the remaining cream and sprinkle with 1 teaspoon of sugar. Bake in a preheated oven for 12 to 15 minutes, or until puffed and golden brown.
6. Remove from the oven and cool slightly. Cut each cookie in half at the side. Place a strawberry on the bottom half, then top with whipped cream and the other half of the cookie. Garnish the cakes with mint and the remaining strawberries.