Ingredients:

  • 4 cups (600g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 tsp lemon juice (optional)
  • 2 cups (250g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup (113g or 1 stick) cold unsalted butter, cubed
  • ⅔ cup (160ml) whole milk (or heavy cream for richer shortcakes)
  • 1 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream
  • 2 tbsp (25g) powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Combine strawberries, sugar, and lemon juice (if using) in a bowl. Stir gently and let macerate at room temperature for at least 30 minutes, stirring occasionally.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
  4. Gently stir in the milk (or cream) and vanilla extract just until the dough comes together. Be careful not to overmix; a few streaks of flour are okay.
  5. Drop dough by spoonfuls (6 large or 8 smaller) onto the prepared baking sheet. Bake for 12–15 minutes, or until golden brown and cooked through.
  6. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
  7. Let the shortcakes cool slightly. Slice each shortcake in half horizontally. Spoon macerated strawberries and their juice over the bottom half of each shortcake. Top with whipped cream. Place the top half on top. Serve immediately.