Ingredients:

  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract (optional)
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, chilled and cubed
  • ½ cup milk (whole or 2%)

Instructions:

  1. In a medium bowl, combine the sliced strawberries with granulated sugar and vanilla extract, if using. Stir gently to coat the strawberries and set aside for about 5 minutes.
  2. In a large mixing bowl, pour in the chilled heavy whipping cream. Add powdered sugar and vanilla extract. Using an electric mixer or whisk, whip the cream on medium-high speed until soft peaks form.
  3. Preheat your oven to 425°F (220°C). In a medium bowl, mix flour, granulated sugar, baking powder, and salt together. Cut in the chilled cubed butter until the mixture resembles coarse crumbs.
  4. Pour in the milk and stir until just combined. Drop spoonfuls onto a lined baking sheet to form 4 shortcakes. Bake for 10-12 minutes until golden brown.
  5. In serving glasses or bowls, layer the ingredients: crumble shortcake at the bottom, add macerated strawberries with their juices, then spoon a layer of whipped cream. Repeat until you reach the top.