Recipe Index

Ingredients

• 2 cups all-purpose flour, plus more to dust
• 1 1/2 Tbsp baking powder, use aluminum-free
• 1 Tbsp granulated sugar
• 1 tsp salt
• 5 Tbsp unsalted butter, cold, diced
• 1/2 cup heavy whipping cream, cold
• 1/2 cup milk, cold
• 1/2 tsp vanilla extract
• 1 1/2 lbs strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 cups heavy whipping cream
• 1 1/2 Tbsp granulated sugar
• 1/2 tsp vanilla extract

Method

1. Whisk the flour, baking powder, 1 tbsp sugar and salt in a large bowl.
2. Cut in the cold butter until the mixture looks like coarse crumbs.
3. Stir the milk, 1/2 cup cream and 1/2 tsp vanilla together; fold into the flour mixture until a dough just comes together.
4. Turn onto a floured surface; pat into a rectangle, fold in half, pat down, fold in half again and pat down; rest under a towel for 30 minutes.
5. Toss the strawberries with 1/4 cup sugar; set aside to macerate.
6. Heat the oven to 425F; line a baking sheet with parchment.
7. Pat the dough to a 5 x 10 inch rectangle, 3/4 inch thick; cut out 8 rounds with a floured 2 1/2 inch cutter, pressing straight down.
8. Bake for 13 to 15 minutes, until golden.
9. Whip 1 cup cream with 1 1/2 tbsp sugar and 1/2 tsp vanilla.
10. Split the warm shortcakes; fill with strawberries and whipped cream and serve.

Prep: 30 min · Total: 60 min

Nutrition (per serving, where published)