Ingredients
For the strawberries:
1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar
For the shortcakes:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup whole milk
1 teaspoon vanilla extract
For the whipped cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions
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Prepare the strawberries: In a bowl, combine sliced strawberries with sugar. Stir and let sit for at least 30 minutes to macerate.
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Make the shortcakes: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until mixture resembles coarse crumbs.
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Stir in milk and vanilla until dough just comes together. Drop spoonfuls onto a parchment-lined baking sheet and bake for 12–15 minutes, until golden brown. Let cool.
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Whip the cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Assemble: Split shortcakes in half. Layer the bottom half with strawberries and whipped cream, then top with the other half and add more strawberries and cream if desired.