Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) whole milk
  • 1 teaspoon vanilla extract
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar (for strawberries)
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for cream)

Instructions:

  1. Toss sliced strawberries with granulated sugar in a bowl. Let sit for at least 30 minutes to macerate.
  2. Preheat the oven to 425°F (220°C). In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and vanilla extract until just combined.
  3. Turn the dough onto a floured surface; knead gently, then pat into a 1-inch thick rectangle. Cut into rounds and place on a baking sheet. Bake for 15-20 minutes or until golden brown.
  4. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  5. Slice shortcakes in half, layering strawberries and whipped cream in between. Top with additional strawberries and cream.