Strawberry Shortcake

Instructions

1. 1

   Prepare the Strawberry Topping

   • In a medium bowl, combine the sliced strawberries with 1/4 cup of the granulated sugar.
   • Stir gently to coat all the berries.
   • Set aside at room temperature for at least 30 minutes, or up to 2 hours, to macerate. This process draws out the natural juices to create a delicious syrup.
2. 2

   Make the Shortcake Dough

   • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
   • In a large bowl, whisk together the all-purpose flour, the remaining 1/4 cup of granulated sugar, baking powder, and salt.
   • Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
   • Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. Be careful not to overmix.
3. 3

   Shape and Bake the Shortcakes

   • Turn the dough out onto a lightly floured surface. Gently knead 2-3 times just to bring it together.
   • Pat the dough out to a 3/4-inch thickness. Use a 2.5-inch round biscuit cutter to cut out 8 shortcakes, re-patting the scraps once to get all 8.
   • Arrange the shortcakes on the prepared baking sheet.
   • Brush the tops with 1 tablespoon of heavy cream and sprinkle generously with the coarse sugar.
   • Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
4. 4

   Whip the Cream

   • While the shortcakes cool slightly, prepare the whipped cream. In a large, chilled bowl, combine the 1.5 cups of cold heavy whipping cream, powdered sugar, and vanilla extract.
   • Using an electric hand mixer or a stand mixer with a whisk attachment, beat on medium-high speed until stiff peaks form, about 2-4 minutes.
5. 5

   Assemble and Serve

   • Once the shortcakes are cool enough to handle, use a serrated knife to split each one in half horizontally.
   • Place the bottom half on a serving plate. Spoon a generous amount of the macerated strawberries and their syrup over it.
   • Add a large dollop of fresh whipped cream.
   • Place the top half of the shortcake over the cream. Garnish with another small dollop of cream and a few more strawberry slices. Serve immediately for the best texture.