Ingredients
For the Strawberries:
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– 1 lb fresh strawberries, hulled and sliced
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– 1/4 cup granulated sugar
For the Shortcakes:
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– 2 cups all-purpose flour
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– 1/4 cup granulated sugar
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– 1 tablespoon baking powder
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– 1/2 teaspoon salt
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– 1/2 cup cold unsalted butter, cubed
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– 2/3 cup whole milk
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– 1 teaspoon vanilla extract
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– 1 egg, lightly beaten (for egg wash)
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– Optional: Coarse sugar for sprinkling
For the Whipped Cream:
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– 1 cup heavy whipping cream
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– 2 tablespoons powdered sugar
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– 1 teaspoon vanilla extract
Instructions
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Prep the strawberries: In a bowl, combine sliced strawberries and 1/4 cup sugar. Stir and let sit for at least 30 minutes to macerate and become juicy. 🍓
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Make the shortcakes: Preheat oven to 425°F (220°C). In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
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Add milk & vanilla: Pour in milk and vanilla, stirring gently until just combined. Do not overmix.
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Shape & bake: Turn dough onto a floured surface, pat into a 1-inch thick circle. Cut into 6 shortcakes using a biscuit cutter or glass. Place on a baking sheet, brush with egg wash, and sprinkle with coarse sugar if desired.
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Bake for 12–15 minutes or until golden brown. Let cool.
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Make whipped cream: Beat heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form.
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Assemble: Slice shortcakes in half. Spoon strawberries and their juices onto the bottom half, add whipped cream, and top with the other half. Add extra whipped cream and berries on top if desired! 😍