Ingredients:

  • 1 pound Fresh Strawberries, hulled and sliced
  • 3 Tablespoons Granulated Sugar (for macerating)
  • 1 teaspoon Fresh Lemon Juice
  • 2 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar (for shortcakes)
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 8 Tablespoons (1 stick) Unsalted Butter, very cold and cubed
  • 3/4 cup Cold Buttermilk
  • 1 Large Egg (for egg wash), whisked with 1 tsp water
  • 1 teaspoon Coarse Sugar (for dusting)
  • 1 1/2 cups Heavy Whipping Cream, chilled
  • 3 Tablespoons Confectioners' Sugar (Icing Sugar)
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Macerate the Strawberries: In a medium bowl, gently toss the sliced strawberries with 3 Tablespoons of granulated sugar and the lemon juice. Cover and let the mixture sit at room temperature for at least 30 minutes, allowing the juices to form a rich syrup.
  2. Prepare the Dough: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Whisk together the flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
  3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour until the pieces resemble coarse crumbs (pea-sized and smaller). Keep the mixture cold and handle it minimally.
  4. Form and Cut: Pour the cold buttermilk into the flour/butter mixture and stir just until a shaggy, moist dough forms. Turn the dough out onto a lightly floured surface, gently knead 3–4 times, and pat it into a round approximately 3/4 inch (2 cm) thick. Use the 3-inch biscuit cutter to cut out 6 rounds, pressing straight down and lifting without twisting.
  5. Bake and Cool: Arrange the shortcakes on the prepared baking sheet. Brush the tops lightly with the egg wash and sprinkle generously with the remaining 1 tsp of sugar. Bake for 16 to 18 minutes, or until golden brown and flaky. Transfer to a wire rack to cool slightly (about 10 minutes).
  6. Whip the Cream: Pour the cold heavy cream into a chilled bowl. Whip on medium speed until the cream thickens slightly (soft peaks). Gradually add the confectioners' sugar and vanilla extract, continuing to whip until stiff peaks form.
  7. Assemble: Using a serrated knife, carefully slice each warm shortcake horizontally into two halves. Place the bottom half on a serving plate. Spoon a generous amount of the macerated strawberries and their syrup over the base. Top with the second shortcake half and a decadent dollop of the vanilla whipped cream. Serve immediately.