Ingredients
Method
Instructions
- Combine sliced strawberries with 1/4 cup sugar and lemon juice in a medium bowl. Stir gently to coat, then let sit at room temperature for at least 30 minutes (up to 2 hours) to allow the berries to release their juices and create a natural syrup.
- Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, salt, and 1/4 cup sugar. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized butter pieces.
- In a separate bowl, whisk together milk, egg, and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined—do not overmix. The dough will be slightly sticky.
- Drop the dough by large spoonfuls onto a parchment-lined baking sheet, forming 8 equal-sized biscuits. Bake for 12-15 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool on a wire rack.
- Just before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Be careful not to overwhip.
- Split each shortcake biscuit in half horizontally. Place the bottom half on a plate, spoon strawberries and their juice over it, top with a generous dollop of whipped cream, then place the top biscuit half. Add more whipped cream and strawberries on top. Serve immediately.
Notes
Use cold ingredients for flakier biscuits, don't overmix the dough for tender results, use fresh ripe strawberries in season, assemble just before serving to prevent sogginess, add lemon zest to strawberries for extra brightness