Ingredients
Equipment
Method
- Start by combining hulled and sliced strawberries in a medium bowl. Sprinkle 1/4 cup of granulated sugar and the tablespoon of lemon juice over them. Toss gently to combine, then let them sit for about 30 minutes.
- Preheat your oven to 425°F (220°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined.
- Turn the dough out onto a floured surface and knead gently a couple of times. Pat into a rectangle about 1-inch thick. Cut into squares or circles. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden.
- While the shortcakes are baking, whip the heavy cream with a stand mixer or whisk until soft peaks form. Fold in powdered sugar and vanilla extract.
- Once shortcakes are cool, crumble them into serving cups or bowls. Spoon strawberries and syrup over the crumbles, then top with whipped cream.
Notes
Allowing the strawberries to macerate enhances their flavor and transforms this dessert into a showstopper with vibrant color.