Ingredients You’ll Need
For the Shortcakes (Makes 6–8)
2 cups (250g) all-purpose flour
¼ cup (50g) granulated sugar, plus extra for sprinkling
1 tbsp baking powder
½ tsp salt
½ cup (1 stick / 115g) cold unsalted butter, cubed
¾ cup (180ml) cold heavy cream (plus extra for brushing)
For the Berries:
4 cups fresh strawberries (or mixed berries), hulled and sliced
2–3 tbsp granulated sugar
1 tsp lemon juice (optional)
For the Whipped Cream:
1 cup (240ml) cold heavy cream
2 tbsp powdered sugar
½ tsp pure vanilla extract
Step-by-Step Instructions
1. Macerate the Berries
- Toss berries, sugar, and lemon juice in a bowl. Let sit 30+ minutes at room temp.
2. Make the Shortcake Biscuits
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs with pea-sized bits.
- Stir in ¾ cup cold cream until just combined (dough will be shaggy).
- Turn onto floured surface; gently pat into 1-inch thick round.
- Cut into 6–8 rounds with a floured biscuit cutter (or glass).
- Place on sheet; brush tops with cream and sprinkle with sugar.
3. Bake to Golden Perfection
- Bake 14–16 minutes, until golden brown. Cool 5 minutes.
4. Whip the Cream
- Beat cold cream, powdered sugar, and vanilla until soft peaks form.
5. Assemble & Serve
- Split warm shortcakes in half.
- Spoon berries + juices over bottom halves.
- Top with whipped cream, then shortcake tops.
- Drizzle with extra berry syrup.