Ingredients:

  • 2 cups (250g) all-purpose flour (plain flour)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) whole milk (or buttermilk for extra tenderness)
  • 1 large egg, beaten (for brushing, optional)
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1 cup (240ml) heavy cream (double cream)
  • 2 tablespoons powdered sugar (icing sugar)
  • 1 teaspoon vanilla extract

Instructions:

  1. Toss sliced strawberries with sugar and lemon juice in a bowl. Set aside to macerate for at least 10 minutes until juicy.
  2. Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  4. Stir in milk until just combined; avoid overmixing.
  5. Turn dough onto a floured surface; gently pat into a 1-inch thick round.
  6. Cut into 6 equal rounds using a biscuit cutter or glass.
  7. Place on lined baking sheet; brush tops with beaten egg if desired.
  8. Bake for 12–15 minutes, or until golden brown. Transfer to cooling rack.
  9. Using an electric mixer or whisk, beat cream with powdered sugar and vanilla until soft peaks form.
  10. Slice each shortcake in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half.
  11. Add a dollop of whipped cream. Top with shortcake’s other half.
  12. Add extra strawberries and cream on top if desired.