Every year, when June comes along, I start craving strawberry shortcake. Even if I have always had a sweet tooth, I have never liked very sweet desserts. To me, the excessive amount of sugar can kill balanced flavors. Strawberry Shortcakes are, in my opinion, a perfectly balanced dessert: fresh fruit, barely sweetened by sugar, a mildly sweet and tender biscuit (shortcake) firm enough to stand up to the juicy berries and whipped cream, absorbing only some of them without losing its identity, and a dollop of fresh whipped cream.
A year or so ago I taught a class at The Baker’s Pin for which I developed a basic scone recipe. So, when I was looking for the right recipe for the biscuit, I tried to find one that would mirror the ingredient ratio in my recipe, adjusting for the right amount of sugar. I found the right recipe on the Fine Cooking website and, with some adaptation, I came up with my own version of it.