Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) heavy cream
  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. In a bowl, combine sliced strawberries, sugar, and vanilla. Set aside to macerate for at least 30 minutes.
  2. Preheat the oven to 425°F (220°C). In a large bowl, mix flour, sugar, baking powder, and salt.
  3. Cut in cold butter until mixture resembles coarse crumbs. Gradually stir in heavy cream until just combined.
  4. Turn the dough onto a lightly floured surface and gently knead. Pat to a 1-inch thickness.
  5. Cut shortcakes using a round biscuit cutter and place on a baking sheet.
  6. Bake in the preheated oven for 15-20 minutes or until golden brown. Let cool.
  7. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  8. Split each biscuit shortcake in half. Layer the bottom half with macerated strawberries and a spoonful of whipped cream. Top with the biscuit lid and a dollop of cream.