Ingredients:

  • 2 lbs Fresh Strawberries, hulled and quartered
  • 1/4 cup Granulated Sugar (for strawberries)
  • 1 tbsp Fresh Lemon Juice
  • 2 1/2 cups All-Purpose Flour, sifted
  • 1 tbsp Baking Powder
  • 1 tsp Granulated Sugar (for shortcakes)
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Unsalted Butter, ice cold and cubed
  • 1 cup Cold Buttermilk
  • 1 large Egg, whisked (for egg wash)
  • 1 tbsp Coarse Sugar (for topping)
  • 1 1/2 cups Heavy Whipping Cream, cold
  • 2 tbsp Powdered Sugar (for cream)
  • 1 tsp Pure Vanilla Extract

Instructions:

  1. Stage 1: Preparing the Strawberries. Gently combine quartered strawberries, granulated sugar, and lemon juice in a bowl. Toss lightly to coat. Set aside at room temperature for at least 30 minutes to macerate.
  2. Whisk dry ingredients (flour, baking powder, sugar, salt) together in a large bowl.
  3. Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse peas. Work quickly to keep the butter cold.
  4. Create a well in the centre and pour in the cold buttermilk. Mix with a fork until just combined—do not overmix!
  5. Turn the shaggy dough onto a lightly floured surface. Gently pat or fold the dough 2–3 times to bring it together.
  6. Pat or roll the dough to a thickness of about 3/4 inch (2cm). Use a 2 1/2-inch biscuit cutter to stamp out rounds, pressing straight down without twisting.
  7. Place rounds close together on a parchment-lined baking sheet. Brush the tops lightly with the whisked egg wash and sprinkle generously with coarse sugar.
  8. Chill the formed shortcakes in the freezer or fridge for 15 minutes before baking.
  9. Preheat oven to 400°F (200°C). Bake the chilled shortcakes for 15–18 minutes, or until they have risen beautifully and are golden brown on top. Cool briefly on a wire rack.
  10. While the shortcakes cool, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
  11. Split each warm shortcake horizontally using a serrated knife. Spoon a generous amount of the macerated strawberries (and their juices!) onto the bottom half.
  12. Top with a large dollop of fresh whipped cream, place the top half of the shortcake gently over the cream, and serve immediately.