Classic Strawberry Shortcake
Ingredients:
For the Strawberries:
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice (optional, for extra brightness)
For the Shortcake Biscuits:
2 1/2 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 cut into small pieces
1 cup heavy cream (plus extra for brushing)
1 teaspoon vanilla extract (optional)
For the Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions:
Prepare the Strawberries:
Mix: In a large bowl, toss the sliced strawberries with granulated sugar and lemon juice (if using). Let them sit for at least 30 minutes to allow the juices to release and the strawberries to become slightly syrupy.
Prepare the Shortcake Biscuits:
Preheat Oven: Preheat your oven to 425°F (220°C).
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in Butter: Add the cold butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Add Wet Ingredients: Pour in the heavy cream and vanilla extract (if using). Stir until just combined. Be careful not to overmix.
Form Biscuits: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a round cutter or a glass to cut out biscuits. Gather scraps and reroll if necessary.
Bake: Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with a little extra heavy cream. Bake for 12-15 minutes, or until golden brown. Let them cool slightly.
Prepare the Whipped Cream:
Whip Cream: In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until soft peaks form.
Assemble the Shortcakes:
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