Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tablespoon (12g) baking powder
  • 1 tablespoon (12g) granulated sugar
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) whole milk
  • 1 tablespoon (15ml) honey
  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon (15ml) fresh lemon juice
  • 1/2 teaspoon (1g) vanilla extract
  • 1 1/2 cups (360ml) heavy whipping cream, chilled
  • 3 tablespoons (37g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Combine sliced strawberries, 1/3 cup sugar, lemon juice, and 1/2 teaspoon vanilla extract in a bowl. Toss gently and let sit at room temperature for at least 30 minutes to macerate.
  2. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  3. Whisk together flour, baking powder, 1 tablespoon sugar, and salt.
  4. Use a pastry cutter or forks to work the chilled cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized lumps.
  5. Stir in the milk until just combined; do not overmix.
  6. Drop 12 mounds of dough onto the prepared baking sheet and brush the tops with honey.
  7. Bake for 12-15 minutes until the tops are pale golden brown.
  8. Whip heavy cream, powdered sugar, and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form.
  9. Split a warm shortcake in half horizontally, spoon macerated strawberries and syrup over the bottom half, and top with a dollop of whipped cream.