Ingredients:
For the Strawberries:
- 4 cups fresh strawberries, sliced
- ¼ cup granulated sugar
For the Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Method:
- Toss the sliced strawberries with ¼ cup sugar. Let them sit for 20–30 minutes until juicy.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the heavy cream and vanilla. Stir gently until a soft dough forms.
- Turn the dough onto a lightly floured surface and gently knead a few times. Pat it about ¾-inch thick and cut into rounds.
- Place the shortcakes on the baking sheet and bake for 12–15 minutes, until golden brown. Let cool slightly.
- Beat the heavy cream, powdered sugar, and vanilla until soft, fluffy peaks form.
- Slice the warm shortcakes in half. Layer with whipped cream and plenty of juicy strawberries.
- Top with more whipped cream and strawberries. Serve immediately. 🍓🍰