Ingredients:

  • 2 lbs fresh seasonal strawberries, hulled and sliced
  • 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 unsalted butter, chilled and cubed
  • 1 cup cold buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • 2 cups heavy whipping cream, ice-cold
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. Combine the sliced strawberries, sugar, lemon juice, and vanilla in a glass bowl. Stir gently and let the mixture sit at room temperature for at least 30 minutes to macerate.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Incorporate the chilled butter using a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
  4. Stir in the cold buttermilk and egg until just combined, ensuring the dough remains shaggy and slightly sticky.
  5. Spoon mounds of dough onto a baking sheet lined with parchment paper and brush the tops with melted butter.
  6. Bake at 400°F (200°C) for 12–15 minutes until the tops are golden-brown.
  7. Beat the cold heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form.
  8. Split a warm shortcake in half, spoon a generous portion of macerated strawberries over the bottom half, add a dollop of whipped cream, and top with the remaining shortcake half.