Ingredients:

  • 2 cups (250g) all-purpose flour, sifted
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) whole milk (or buttermilk for extra tenderness)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let macerate at room temperature for at least 30 minutes to draw out juices.
  2. Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. In a separate bowl, whisk milk, egg, and vanilla together. Add wet ingredients to dry and stir gently until just combined—do not overmix.
  4. Drop the dough by large spoonfuls or use a biscuit cutter to shape rounds onto a lined baking sheet. Bake for 15–18 minutes or until golden brown on top. Remove and cool on a wire rack slightly.
  5. Using an electric mixer or whisk, beat chilled heavy cream, powdered sugar, and vanilla until soft peaks form.
  6. Slice the shortcakes in half horizontally. Spoon a generous amount of strawberries with juices over the bottom halves. Top with whipped cream, then place the top halves on. Optionally add extra strawberries and cream on top.