2 ¼ cups all-purpose flour
4 tsp baking powder
½ tsp salt
5 tbsp brown sugar, divided
¼ cup unsalted butter, cold
¾ cup milk
2 tbsp water
1 pint fresh strawberries, washed, hulled and quartered
1 cup créme fraîche
Icing sugar for dusting
Preheat oven to 450°F. In a large bowl, mix together flour, baking powder, salt and 3 tbsp brown sugar. Using just your fingertips, work the cold butter into the dry ingredients, combining until the mixture is crumbly. Set aside.
In a saucepan, gently warm milk and water over low heat just until combined. Remove pan from heat.
Make a well in the centre of dry ingredients and pour in the warm liquid. With a fork, mix lightly, just until the dough comes together.
On a floured surface, gently knead the dough for about 30 seconds. Roll out to a 1-inch thickness and stamp out the shortcakes with a 3-inch round cutter. Place rounds two inches apart on a parchment paper-lined baking sheet. Bake for 10 to 12 minutes in preheated oven.
Meanwhile, very gently toss together the prepared strawberries and the remaining 2 tbsp brown sugar.
Pull apart a warm shortcake. Place the bottom on a plate. Spoon over some of the strawberries and their juice and add a dollop of crème fraîche. Replace the top and dust with icing sugar.