Ingredients:

  • 2 lbs Ripe Strawberries, hulled and sliced
  • ½ cup Caster Sugar (Fine Granulated Sugar)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Vanilla Extract (for strawberries)
  • 2 ¼ cups All-Purpose Flour
  • ¼ cup Granulated Sugar (for shortcakes)
  • 1 Tbsp Baking Powder
  • ½ tsp Kosher Salt
  • ½ cup (1 stick) Unsalted Butter, very cold and cubed
  • ¾ cup Buttermilk, very cold
  • 1 tsp Lemon Zest, finely grated
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 Tbsp Milk (or Cream, for egg wash)
  • 2 Tbsp Coarse Sugar (for sprinkling)
  • 2 cups Heavy Cream (Double Cream), chilled
  • ¼ cup Icing Sugar (Powdered Sugar, for whipped cream)
  • 1 tsp Vanilla Extract (for whipped cream)

Instructions:

  1. Macerate the Strawberries: Combine the sliced strawberries, sugar, lemon juice, and vanilla extract in a medium bowl. Toss gently.
  2. Rest the fruit: Cover the bowl and let the mixture sit at room temperature for at least 30 minutes (or up to 2 hours) until the strawberries have released a rich, thick syrup. Stir occasionally.
  3. Preheat and Prepare: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
  4. Combine Dry Ingredients: Whisk together the flour, sugar, baking powder, salt, and lemon zest in a large mixing bowl.
  5. Cut in the Butter: Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining.
  6. Add Wet Ingredients: Pour in the cold buttermilk all at once. Mix gently with a wooden spoon or spatula until just combined—do not overmix. The dough will be shaggy and sticky.
  7. Fold and Chill: Turn the dough out onto a lightly floured surface. Gently fold it over on itself 4-5 times to create layers. Pat the dough into a round or rectangle about 1 inch (2.5 cm) thick. Cover and chill for 15 minutes.
  8. Cut: Use a floured biscuit cutter to punch out 6-7 shortcakes. Press straight down without twisting the cutter. Gather scraps and quickly cut the remaining shortcakes.
  9. Egg Wash and Bake: Place the shortcakes on the prepared baking sheet. Brush the tops with the egg wash mixture (egg + milk) and sprinkle generously with coarse sugar.
  10. Bake: Bake for 14–17 minutes, or until the shortcakes are risen, light golden brown, and cooked through. Cool slightly on a wire rack.
  11. Whip the Cream: In a chilled bowl, whisk the heavy cream, icing sugar, and vanilla until medium-stiff peaks form.
  12. Assemble: While the shortcakes are still warm, slice them horizontally using a serrated knife.
  13. Layer: Place the bottom half of the shortcake on a plate. Spoon a generous amount of macerated strawberries and their syrup over the bottom layer. Top with a dollop of whipped cream. Place the shortcake lid on top, and finish with an extra spoonful of cream and a final strawberry.
  14. Serve Immediately for the best texture.