Ingredients
Equipment
Method
Preparation
- The day before serving, combine sliced strawberries and sugar in a bowl and gently toss, then cover and refrigerate overnight to macerate.
Making the Shortcakes
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the heavy cream, mixing until just combined and a soft dough forms.
- Turn the dough onto a lightly floured surface and pat it into a 3/4-inch thick round.
- Cut out shortcakes using a 2.5-inch round cutter and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown, then let them cool on a wire rack.
Making the Whipped Cream
- In a cold bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
Assembly
- Split each cooled shortcake in half horizontally.
- Spoon a generous amount of macerated strawberries onto the bottom half of each shortcake.
- Top with a dollop of whipped cream and place the other half of the shortcake on top.
- Serve immediately and enjoy your homemade Strawberry Shortcake!
Notes
For best results, ensure all dairy ingredients are cold. Do not overmix the dough to keep the shortcakes tender. The macerated strawberries can be made up to 2 days in advance.