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 (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (180ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 3 tbsp (38g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tbsp (25g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Macerate the berries. Toss your sliced strawberries with 3 tbsp sugar and lemon juice in a bowl. Let them sit for at least 20 minutes until they look glossy and have released a pool of red syrup.
  2. Mix dry ingredients. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Note: Whisking removes lumps and aerates the flour.
  3. Combine wet ingredients. Pour in the melted butter, room temperature milk, and 1 tsp vanilla extract.
  4. Stir the dough. Use a spatula to mix just until the flour streaks disappear. Stop immediately once it's combined; overmixing makes the cakes tough.
  5. Portion the dough. Spoon the mixture into 9 equal mounds on your parchment lined sheet. Don't worry about making them perfectly round.
  6. Add the finish. Brush the tops of the mounds with a tiny bit of extra melted butter and sprinkle a pinch of sugar over each.
  7. The over high heat bake. Bake at high heat for 15 minutes until the tops are mahogany colored and the edges smell nutty.
  8. Whip the cream. While the cakes cool slightly, whip the chilled heavy cream, powdered sugar, and 1 tsp vanilla until stiff peaks form.
  9. Assemble. Split a warm cake in half, add a dollop of cream, and spoon over the berries.