Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) heavy cream
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, ice-cold
  • 2 tbsp (25g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine sliced strawberries, sugar, lemon juice, and vanilla in a bowl. Toss gently and let sit at room temperature for at least 30 minutes to macerate.
  2. Preheat oven to 425°F (218°C).
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. Cut in the chilled butter using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  5. Stir in the cream just until the dough comes together.
  6. Scoop 6 mounds onto a parchment-lined sheet and bake for 12–15 minutes until the tops are mahogany-colored.
  7. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
  8. Split the warm shortcakes in half, top with macerated strawberries and a dollop of whipped cream.