– 1 lb fresh strawberries
– 1/4 cup granulated sugar
– 2 cups all-purpose flour
– 2 tsp baking powder
– 1/4 tsp salt
– 6 tbsp unsalted butter, cold and cubed
– 2/3 cup whole milk
– Whipped cream, for serving
1. Preheat oven to 425°F. Slice the strawberries and toss them with 1/4 cup of granulated sugar. Let them sit for 15 minutes while you prep the shortcake.
2. In a mixing bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
3. Cut in the 6 tablespoons of cold butter into the flour mixture until the mixture resembles a coarse meal.
4. Pour in the 2/3 cup of whole milk and mix with a wooden spoon just until combined. Don’t overmix!
5. Turn the dough out onto a floured surface and knead gently a few times to bring everything together.
6. Pat the dough into a circle about 3/4-inch thick and cut into 6 wedges.
7. Place the wedges onto a baking tray lined with parchment paper.
8. Brush the tops with a little extra milk and sprinkle with a little extra sugar.
9. Bake for 15-18 minutes or until golden brown.
10. Let the shortcakes cool on a wire rack for a few minutes.
11. Once cooled, split the shortcakes in half.
12. Spoon some of the macerated strawberries onto the bottom half of the shortcake.
13. Top with a dollop of whipped cream and then the top half of the shortcake.
14. Serve and enjoy!
Note: You can also use leftover shortcake as a base for different types of desserts that involve fruit and whipped cream.