Classic Strawberry Shortcake

Ingredients

• Strawberries (4 cups, hulled and sliced)
• Granulated sugar (1/4 cup, divided)
• All-purpose flour (2 cups)
• Baking powder (2 teaspoons)
• Salt (1/2 teaspoon)
• Unsalted butter (1/2 cup (1 stick), cold and cubed)
• Milk (3/4 cup)
• Heavy whipping cream (1 cup)
• Vanilla extract (1 teaspoon)

Instructions

1. In a mixing bowl, combine the sliced strawberries and 2 tablespoons of granulated sugar. Toss gently and set aside to macerate for at least 30 minutes, allowing the juices to release.
2. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. In a separate bowl, whisk together the flour, baking powder, salt, and remaining 2 tablespoons of granulated sugar.
4. Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
5. Pour in the milk and stir gently until just combined. Be careful not to overmix.
6. Drop spoonfuls of the dough onto the prepared baking sheet, forming 6 shortcakes. They can be rustic in shape—don’t worry about perfection!
7. Bake for 15-20 minutes, or until the shortcakes are golden brown and a toothpick inserted in the center comes out clean.
8. Allow the shortcakes to cool slightly on the baking sheet before splitting them in half horizontally.
9. To make the whipped cream, use an electric mixer to beat the heavy cream and vanilla extract in a mixing bowl until soft peaks form.
10. To assemble, place the bottom half of each shortcake on a plate. Spoon a generous amount of the macerated strawberries over the shortcake, add a dollop of whipped cream, and then top with the other half of the shortcake.
11. Serve the strawberry shortcakes immediately, with extra strawberries and whipped cream on the side for those who crave more!