Ingredients:

  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1 cup (240ml) cold buttermilk
  • 1 large egg
  • 2 tbsp (30g) melted butter
  • 1 1/2 cups (360ml) heavy whipping cream, ice-cold
  • 3 tbsp (38g) powdered sugar
  • 1 tsp (5g) vanilla bean paste or extract

Instructions:

  1. Combine sliced strawberries, sugar, lemon juice, and vanilla in a bowl; toss gently and let sit at room temperature for at least 30 minutes to macerate.
  2. Preheat oven to 400°F (200°C) and grease a 9x9 inch square baking pan with melted butter.
  3. Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
  4. Cut in the chilled cubed butter using a pastry cutter or forks until the mixture resembles coarse crumbs with pea-sized lumps.
  5. Stir in the cold buttermilk and egg until just combined; do not overmix.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 15-20 minutes until the top is pale golden brown and springs back when touched.
  8. Using a hand mixer or stand mixer, whip the ice-cold heavy cream with powdered sugar and vanilla bean paste until soft peaks form.
  9. Layer the baked shortcake with the macerated strawberries and topped with whipped cream.