Ingredients:

  • 2 lbs Fresh Strawberries, hulled and sliced
  • 1/4 cup Granulated Sugar (for berries)
  • 1 teaspoon Fresh Lemon Juice
  • 2 cups All-Purpose Flour
  • 3 tablespoons Granulated Sugar (for dough)
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup Unsalted Butter, very cold and cubed
  • 3/4 cup Heavy Cream, cold (for dough)
  • 1 batch Egg Wash (1 Tbsp Cream mixed with 1 tsp Milk)
  • 1 tablespoon Demerara or Coarse Sugar (for topping)
  • 1 1/2 cups Heavy Whipping Cream, cold
  • 3 tablespoons Confectioners' Sugar
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. In a medium bowl, gently toss the sliced strawberries with the 1/4 cup of sugar and lemon juice. Set aside at room temperature for at least 30 minutes, stirring occasionally, to create a rich, flavorful syrup.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Whisk together the flour, 3 tablespoons sugar, baking powder, and salt in a large bowl.
  3. Add the cubed, very cold butter to the dry ingredients. Using a pastry blender or fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. Speed is vital; the butter must remain cold.
  4. Pour the cold heavy cream into the flour mixture. Use a fork or rubber spatula to gently fold the ingredients together until just combined. The dough will look shaggy. Do not overmix! Lightly flour a work surface, turn the dough out, and gently knead 3 or 4 times—just enough to bring the dough together into a cohesive ball.
  5. Pat the dough into a thick circle, about 3/4-inch (2 cm) thick. Use the biscuit cutter to cut out biscuits, pressing straight down without twisting. Arrange the shortcakes close together on the prepared baking sheet. Place the sheet in the freezer or refrigerator for 15–20 minutes to chill. Brush the chilled shortcakes with the cream/milk wash and sprinkle generously with coarse sugar.
  6. Bake for 15–17 minutes, or until the tops are golden brown. Transfer the baked shortcakes to a wire rack to cool slightly. They are best served warm, but not piping hot.
  7. In a chilled bowl, whisk the cold heavy cream, confectioners’ sugar, and vanilla extract until stiff peaks form. This step should be done right before assembly.
  8. Split each shortcake biscuit horizontally. Place the bottom half on a serving plate, spoon a generous amount of the macerated strawberries and syrup over the base, add a dollop of freshly whipped cream, and top with the remaining biscuit half and more berries/cream. Serve immediately.