Classic Strawberry Shortcakes Recipe. This recipe features a traditional biscuit-style shortcake. When properly mixed, shortcake dough should be rough, even shaggy.
Work the dough on a lightly floured work surface, gently pressing and patting it into a thick rectangle. Incorporating too much flour will make the dough tough. Cutting the dough into squares is preferable to rounds, which leave scraps that must be patted back together to form more cakes. The result is overworked dough and a few tough shortcakes. Squares will all turn out equally tender and delicious.
Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002 ). This recipe courtesy of Williams-Sonoma.