Strawberry Shortcake

Ingredients

• 1½ pounds strawberries (hulled and sliced (675g))
• ⅓ cup granulated sugar (67g)
• 4 cups all-purpose flour (480g)
• ¼ cup granulated sugar (50g)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 cup cold unsalted butter (cubed (226g))
• 1¼ cups cold buttermilk (300mL)
• 1 large egg (cold)
• 1 teaspoon vanilla extract
• 2 tablespoons cold heavy cream (for brushing on top)
• 2 cups cold heavy whipping cream (480ml)

Method

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together 4 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
3. Add 1 cup cold unsalted butter, cut into cubes, into the flour mixture. Use a pastry blender or your hands to cut the butter into small pea-sized pieces.
4. Scoop the dough onto a floured surface, knead gently, and pat into a 1-inch thick rectangle. Cut into 8 shortcakes using a round cutter or knife.
5. Place shortcakes on a baking sheet about 1 inch apart. Brush the tops with 2 tablespoons cold heavy cream and sprinkle with sugar.
6. Bake for about 15 minutes or until golden brown.
7. While baking, prepare the strawberries: slice 1½ pounds strawberries into quarter-inch slices and sprinkle with ⅓ cup granulated sugar. Let macerate.
8. In a mixing bowl, whip 2 cups cold heavy whipping cream with ¼ cup granulated sugar and 1 teaspoon vanilla extract until soft peaks form.
9. Once shortcakes are baked and cooled slightly, slice in half horizontally.
10. Layer the bottom half with macerated strawberries and whipped cream, then top with the other half of the shortcake.
11. Finish with additional whipped cream and strawberries if desired.