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:

  1. In a bowl, combine the sliced strawberries and 1/4 cup of sugar. Let them sit for about 30 minutes to macerate.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, 1/4 cup of sugar, baking powder, and salt.
  4. 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.
  5. Pour in the milk and vanilla extract, and stir until the dough just comes together.
  6. 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.
  7. Bake for about 12-15 minutes or until the shortcakes are golden brown.
  8. 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.