Strawberry Shortcake Recipe: Simply Scrumptious & Homemade!

Instructions:

1. Gently combine sliced strawberries, sugar, and lemon juice in a bowl. Set aside to macerate while you prepare the shortcakes.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. Important visual cue: Pea-sized pieces of butter should still be visible.
5. Gradually add the heavy cream, stirring until just combined. Do not overmix.
6. Gently pat the dough into a disc about 1-inch thick, wrap in plastic wrap, and chill for at least 30 minutes. This step is crucial for tender shortcakes!
7. On a lightly floured surface, gently pat or roll the dough to about 3/4-inch thickness. Use a biscuit cutter (or a knife) to cut out rounds.
8. Place shortcakes on the prepared baking sheet. Brush the tops with heavy cream. Bake for 18-22 minutes, or until golden brown. This shortcake recipe is very easy!
9. While the shortcakes are baking, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Let shortcakes cool slightly. Split them in half horizontally. Spoon macerated strawberries and whipped cream over the bottom halves, then top with the other half of the shortcake. Serve immediately.