Strawberry Shortcake

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine the sliced strawberries with 50g (1/4 cup) granulated sugar. Toss gently and refrigerate for at least 30 minutes to macerate and release their juices.

3. 3

   In a large mixing bowl, whisk together the flour, 50g (1/4 cup) sugar, baking powder, and salt.

4. 4

   Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

5. 5

   Make a well in the center and pour in 240ml (1 cup) heavy cream and vanilla extract. Stir gently with a fork just until the dough comes together. Do not overmix.

6. 6

   Turn the dough out onto a lightly floured surface and gently pat into a 2cm (3/4 inch) thick rectangle. Use a round biscuit cutter (about 7.5cm/3 inches) to cut out 6 shortcakes, pressing straight down without twisting.

7. 7

   Place the shortcakes on the prepared baking sheet, spacing them about 5cm (2 inches) apart. Bake for 12-15 minutes until golden brown on top.

8. 8

   While the shortcakes bake, prepare the whipped cream. In a chilled bowl, beat 480ml (2 cups) heavy whipping cream with powdered sugar until soft peaks form. Keep refrigerated until ready to serve.

9. 9

   Allow the shortcakes to cool for 5 minutes. Split each shortcake in half horizontally while still slightly warm.

10. 10

    To assemble, place the bottom half of each shortcake on a plate. Spoon macerated strawberries and their juices over the bottom half, add a generous dollop of whipped cream, then top with the other shortcake half. Add more strawberries and whipped cream on top.

11. 11

    Serve immediately while the shortcakes are still slightly warm for the best texture contrast.