Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) heavy cream, cold
  • 1 tsp (5ml) vanilla extract
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 3 tbsp (37g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, ice cold
  • 2 tbsp (25g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine sliced strawberries, 3 tablespoons of sugar, and lemon juice in a bowl. Stir gently and let them sit at room temperature for at least 20 minutes to macerate.
  2. Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
  3. Cut in the chilled cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
  4. Stir in the cold heavy cream and 1 teaspoon of vanilla extract just until a shaggy dough forms; do not overmix.
  5. Scoop mounds of dough onto a parchment-lined baking sheet.
  6. Bake at 425°F (218°C) for 12-15 minutes until the tops are pale golden-brown and the edges are firm.
  7. Prepare whipped topping by beating heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Split a warm shortcake in half horizontally, spoon macerated strawberries onto the bottom half, add a dollop of whipped cream, and place the top lid on.