Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the milk and egg. Pour this into the flour mixture and stir until just combined. Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
- Pat the dough into a 1-inch thick rectangle. Use a 3-inch round cutter to cut out 8 shortcakes, re-rolling the dough as needed. Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Let them cool completely on a wire rack.
- While the shortcakes are baking, prepare the strawberries. In a bowl, mix the sliced strawberries with 1/4 cup of granulated sugar. Let them sit for at least 30 minutes to macerate and release their juices.
- For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. To assemble, split the cooled shortcakes in half horizontally. Place the bottom half on a plate, spoon some of the macerated strawberries over it, add a dollop of whipped cream, and then top with the other half of the shortcake. Serve immediately and enjoy!
Notes
Chef's Tips:
• For a lighter version, use half-and-half instead of heavy cream for the whipped cream.
• Avoid overworking the dough to keep the shortcakes tender and flaky.
• Serve with a drizzle of balsamic reduction for a gourmet touch.
Food Safety:
• Store leftover shortcakes in an airtight container at room temperature for up to 2 days.
• Refrigerate whipped cream and strawberries separately and assemble just before serving.