Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, very cold and cut into small cubes
  • 1 cup (240ml) heavy cream, cold
  • 1 large egg, lightly beaten
  • 2 tablespoons milk, for brushing
  • 1 tablespoon granulated sugar, for sprinkling
  • 1 quart (approx. 450g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups (360ml) heavy cream, very cold
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions:

  1. Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and set aside to macerate for at least 15 minutes, stirring occasionally.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor.
  4. Gently stir in the cold heavy cream until just combined. Don't overmix!
  5. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  6. On a lightly floured surface, gently pat the dough into a 1-inch thick circle. Cut out rounds using a biscuit cutter (or a knife, for square shortcakes!). Alternatively, press into a cake pan.
  7. Place shortcakes on a baking sheet lined with parchment paper.
  8. Brush the tops of the shortcakes with milk and sprinkle with sugar. Bake in a preheated oven until golden brown.
  9. While the shortcakes are baking, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  10. Let the shortcakes cool slightly. Split them in half horizontally. Spoon the macerated strawberries and whipped cream over the bottom halves, then top with the other halves. Serve immediately.