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Ingredients
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Shortcake
Strawberry Filling
Whipped Cream
Method
Shortcake
- 1
Prepare the Oven
Preheat your oven to 425°F (220°C).
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
Cut in Butter
Add the unsalted butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 4
Add Cream and Vanilla
Pour in the heavy cream and vanilla extract, and stir gently until just combined.
- 5
Shape the Dough
Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a rectangle about 1-inch thick.
- 6
Cut the Shortcakes
Use a biscuit cutter to cut out rounds of dough and place them on a baking sheet lined with parchment paper.
- 7
Bake
Bake in the preheated oven for 12-15 minutes or until golden brown. Let them cool completely.
Strawberry Filling
- 8
Prepare Strawberries
Wash and hull the fresh strawberries, then slice them into halves or quarters as desired.
- 9
Mix with Sugar and Lemon Juice
In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently and let sit for at least 30 minutes to macerate.
Whipped Cream
- 10
Beat the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
- 11
Whip Until Stiff Peaks Form
Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form.
Assembly
- 12
Layer the Shortcake
Slice the cooled shortcakes in half horizontally.
- 13
Add Strawberries
On the bottom half, spoon a generous amount of the macerated strawberries along with some of the juices.
- 14
Add Whipped Cream
Top the strawberries with a dollop of whipped cream.
- 15
Finish Assembly
Place the top half of the shortcake back on and serve immediately.