Ingredients

• 8 pints ripe strawberries, stemmed
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1-3/4 cups cake flour
• 1 heaping teaspoon sea salt
• 5 teaspoons baking powder
• 12 tablespoons unsalted butter, chilled
• 2 cups heavy cream, chilled
• 1 teaspoon vanilla extract
• 2 cups creme fraiche

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Chill a medium-size bowl and a whisk or whisk attachment or rotary blades of an electric mixer (for whipping the cream).
2. Slice the berries and place them in a large bowl. Toss with 2 tablespoons sugar and set aside.
3. In a large bowl or the food processor combine both flours with the salt, baking powder, and 1/4 cup of the sugar and mix well. Add the butter and process or cut into the flour until it is ranges in size from coarse cornmeal to the size of a pea.
4. Add the 2 cups of heavy cream all at once and mix until the dough gathers together but doesn't completely adhere. Turn it out onto a well-floured surface, dust it lightly with flour and press it down with a rolling pin until it is rectangular in shape and about 1/2-inch thick. Fold it in thirds like a business letter and turn it one quarter turn. Lightly flour and gently press it out again until it is an even rectangle about 1/2-inch thick, fold it in thirds and turn it another quarter turn.
5. Cut the dough in half, horizontally. Lightly flour half and roll it into a very even rectangle measuring about 6 x 12 inches. Cut it in half, crosswise, then cut an x through each half to give 8 triangular pieces. Repeat with the remaining dough. Place the triangles on the prepared baking sheet, leaving 1/4-inch between them, and sprinkle them with the remaining sugar. Bake in the center of the oven until the shortcakes are pale golden and puffed, about 15 minutes. Slide the shortcakes off the baking sheets and cool on wire racks.
6. Whisk the vanilla into the creme fraiche.
7. To serve, place a shortcake in the center of a plate. Top with berries and a dollop of creme fraiche.