Ingredients:

  • 1 kg (2 pounds) fresh strawberries, hulled and sliced
  • 50 g (1/4 cup) granulated sugar
  • 1 tbsp lemon juice
  • 250 g (2 cups) all-purpose flour, plus more for dusting
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 115 g (1/2 cup or 1 stick) unsalted butter, cold and cubed
  • 120 ml (1/2 cup) heavy cream, cold
  • 1 large egg, lightly beaten (for brushing)
  • 2 tbsp milk
  • 480 ml (2 cups) heavy cream, cold
  • 40 g (1/4 cup) powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Combine sliced strawberries, granulated sugar, and lemon juice in a large bowl. Stir gently, cover, and let sit at room temperature for at least 20 minutes, or up to an hour, stirring occasionally.
  2. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. Cut the cold butter into the flour mixture using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
  5. Gently stir in the cold heavy cream until just combined. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Pat or gently roll the dough to about 2cm (3/4 inch) thickness. Use a biscuit cutter or a knife to cut out rounds.
  7. Place the shortcakes on the prepared baking sheet. Brush the tops with lightly beaten egg and sprinkle with sugar. Bake for 15-20 minutes, or until golden brown.
  8. While the shortcakes are baking, beat cold heavy cream, powdered sugar, and vanilla extract in a large bowl with an electric mixer until stiff peaks form.
  9. Split the cooled shortcakes in half horizontally. Spoon a generous amount of macerated strawberries and their juices over the bottom half of each shortcake. Top with a dollop of whipped cream and the top half of the shortcake.
  10. Enjoy the Strawberry Shortcakes immediately for the best flavor and texture.