Ingredients:

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder (15ml)
  • 1/2 teaspoon baking soda (2.5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 3/4 cup (170g) cold unsalted butter, cut into cubes
  • 1 1/4 cups (300ml) buttermilk, cold
  • 2 tablespoons (30ml) heavy cream, for brushing
  • 2 tablespoons (25g) granulated sugar, for sprinkling
  • 4 cups (about 2 pounds/900g) fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon lemon juice (15ml)
  • 2 cups (480ml) heavy cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract (5ml)

Instructions:

  1. Combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let them macerate while you prepare the shortcake.
  2. Preheat oven to 400°F (200°C). Line the baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor.
  5. Gradually add the cold buttermilk, mixing until just combined. Do not overmix! It should be shaggy.
  6. Gently press the dough into the prepared baking sheet, spreading it evenly. It doesn't have to be perfect.
  7. Brush the top of the dough with heavy cream and sprinkle with granulated sugar.
  8. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  9. Let the shortcake cool completely on a wire rack.
  10. While the shortcake cools, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Cut the cooled shortcake into squares. Top with macerated strawberries and a generous dollop of whipped cream. Serve immediately!