Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) heavy cream, cold
  • 1 tsp (5ml) vanilla extract
  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (2g) vanilla bean paste or extract
  • 1 1/2 cups (350ml) heavy whipping cream, ice-cold
  • 2 tbsp (25g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine sliced strawberries, sugar, lemon juice, and vanilla in a glass bowl; toss gently and let sit at room temperature for 30 minutes or refrigerate for 1 hour.
  2. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  3. Whisk flour, sugar, baking powder, and salt in a bowl.
  4. Cut in the chilled butter using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  5. Stir in the heavy cream and vanilla just until combined.
  6. Scoop the dough onto the prepared baking sheet and bake for 20 minutes or until golden brown.
  7. Using an electric mixer, whip the ice-cold heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
  8. Split the warm shortcakes in half, spoon in the macerated strawberries and syrup, and top with a generous dollop of stabilized whipped cream.