Ingredients
Method
Instructions
- Combine sliced strawberries with 1/4 cup sugar and lemon juice in a medium bowl. Stir gently to combine, then let sit at room temperature for at least 30 minutes (or up to 2 hours) to allow the berries to release their juices and create a natural syrup.
- Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the cold milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix - a few streaks of flour are okay.
- Drop the dough by large spoonfuls onto a parchment-lined baking sheet, creating 6-8 individual shortcakes. Bake for 12-15 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool completely.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip - you want light, fluffy peaks.
- Once the shortcakes have cooled, slice them in half horizontally. Place the bottom half on a plate, spoon a generous amount of macerated strawberries over it, top with a dollop of whipped cream, then place the top half of the shortcake over the cream. Finish with more strawberries and cream if desired.
Notes
Use cold ingredients for best texture, handle dough gently to keep it light, use ripe fresh strawberries, don't assemble until just before serving to prevent sogginess, components can be prepared up to a day in advance and stored separately