Ingredients:

  • 2 lbs fresh strawberries, hulled and halved
  • 1/2 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cold unsalted butter, cubed
  • 1 cup heavy cream, chilled
  • 1 tbsp honey
  • 1 1/2 cups heavy whipping cream, ice cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss strawberries with sugar and lemon juice directly on a foil-lined pan or in a baking dish.
  3. Roast strawberries for 15–20 minutes until the berries have slumped and the juices are bubbling and syrupy. Stir in vanilla and set aside to cool.
  4. Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
  5. Cut in the cold butter using a pastry cutter or forks until the mixture looks like coarse sand with a few pea-sized lumps.
  6. Stir in the chilled heavy cream until just combined; do not overmix.
  7. Press the dough evenly into a parchment-lined 13x18 inch rimmed baking sheet.
  8. Brush the top of the dough with honey for a mahogany-colored finish.
  9. Bake for 20–25 minutes until the edges are a deep golden brown and the center feels springy.
  10. Allow the sheet to cool for 10 minutes before slicing into 12 equal squares.
  11. Using an electric hand mixer or whisk, whip the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  12. Assemble by topping each shortcake square with a generous portion of roasted strawberries and a dollop of whipped cream.