Ingredients:
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- Whipped cream for serving
Instructions:
- In a bowl, combine the sliced strawberries and 1/4 cup of sugar. Let them sit for about 30 minutes to macerate.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/4 cup of sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the milk and vanilla extract, and stir until the dough just comes together.
- Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out shortcakes and place them on the prepared baking sheet.
- Bake for about 12-15 minutes or until the shortcakes are golden brown.
- To serve, split a shortcake in half, spoon the macerated strawberries over the bottom half, top with whipped cream, and cover with the other half of the shortcake.