Trio’s Restaurant, Little Rock | Yields 4-6 Shortcakes
4 cups flour
1 1/2 pounds cold unsalted butter
1/2 cup ice water
Preheat oven to 300° F. Place flour in the bowl of a stand mixer fitted with a paddle attachment. Cut the cold butter into pieces and add in several at a time, alternating with the cold water. Mix on medium speed until butter is completely incorporated into the flour. Pull golf ball-size pieces of the dough from the mass and roll each into a smooth ball. Flatten each ball onto a sheet pan. Make tiny holes in the dough with the tines of a fork to prevent the pastry from puffing up. Bake 20 minutes. Let cool completely and store in a covered container at room temperature for up to three days.
Berries & whipped cream ingredients:
Arkansas strawberries, caps removed, washed and sliced
1/4 cup sugar
1 quart heavy cream
1/2 cup powdered sugar
Place 1/4 cup sugar per 1 quart of sliced strawberries in a large mixing bowl. Place sliced berries on top of the sugar and stir gently. Let stand at room temperature for 30 minutes so that the berries can release their juices.
Chill for two hours before assembling the shortcakes. Whip cream to soft peaks with the powdered sugar. To assemble: Place a baked shortcake round on a serving plate. Ladle strawberries with their juices over the shortcake and top with whipped cream.