Giant Strawberry Shortcake

Step 1

Preheat the oven to 375°F with a rack in the upper third. Line a 9" square pan with parchment and lightly grease.

Step 2

To make the shortcake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk to combine. Create a well in the center of the dry ingredients.

Step 3

To the well, add 2/3 cup (152g) of the cream, the sour cream, melted butter, and vanilla. Use a fork to briefly stir the liquid ingredients together, then stir the wet ingredients into the dry ingredients until a soft, shaggy dough begins to form and only a few dry bits remain.

Step 4

Transfer the dough to the prepared pan. Gently shake the pan so that the mixture is evenly distributed, then pat it into an even layer using floured fingers. It’s OK if the top of the dough looks craggy and rough.

Step 5

Gently dab the surface of the dough with the remaining 1 1/2 tablespoons (21g) heavy cream; sprinkle the coarse sparkling sugar evenly on top.

Step 6

Bake the shortcake for 22 to 26 minutes, rotating the pan halfway through. The shortcake is done when the top is golden, cracked, and firm to the touch. Remove the shortcake from the oven and let it cool in the pan just until cool enough to handle, about 10 minutes, then transfer it to a wire rack to cool completely. While the shortcake bakes, prepare the strawberry topping.

Step 7

To prepare the strawberry topping: Remove the strawberries’ leaves and stems (hull the berries). Quarter any small strawberries and slice any large ones into 1/2"-thick pieces.

Step 8

In a medium bowl, combine all the topping ingredients, tossing to combine. Store covered, at room temperature, until ready to assemble.

Step 9

To make the sour cream whip: In a large bowl or the bowl of a stand mixer, add all of the ingredients. Whip using an electric hand mixer or the whisk attachment until medium-stiff peaks form. Set aside.

Step 10

To assemble the easy strawberry shortcake: When ready to serve, spoon about half of the strawberries and their juices over the shortcake. Dollop the whipped cream over the top, then use an offset spatula or the back of a spoon to create peaks and valleys. Spoon the remaining strawberries and their juices over the top. Slice and serve.

Step 11

Storage information: Strawberry shortcake is best enjoyed soon after assembly. See “tips,” below for details on how to make the components ahead.