Ingredients:

  • 1 kg (2 pounds) fresh strawberries, hulled and sliced
  • 50-75g (1/4 - 1/3 cup) granulated sugar
  • 1 tablespoon lemon juice
  • 255g (2 cups) all-purpose flour, plus more for dusting
  • 50g (1/4 cup) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 115g (1 stick) unsalted butter, very cold and cut into small cubes
  • 120ml (1/2 cup) heavy cream, plus more for brushing
  • 60ml (1/4 cup) milk
  • 480ml (2 cups) heavy cream, cold
  • 30-45g (2-3 tablespoons) powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently, cover, and refrigerate for at least 30 minutes to release their juices.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor.
  4. Gently stir in the heavy cream and milk until just combined. Do not overmix! The dough will be shaggy.
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  6. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Gently pat the chilled dough to 2-2.5cm (¾-1 inch) thick on a lightly floured surface. Cut out rounds using a biscuit cutter or a sharp knife. Place rounds on the prepared baking sheet. Brush the tops with heavy cream.
  7. Bake for 20-25 minutes, or until golden brown on top.
  8. While the shortcakes are baking, beat the heavy cream, powdered sugar, and vanilla extract with a whisk or electric mixer until stiff peaks form.
  9. Split the warm shortcakes in half. Spoon macerated strawberries and their juices over the bottom halves. Top with a generous dollop of whipped cream and the top halves of the shortcakes. Serve immediately.