My strawberry shortcake recipe combines an incredible sweet biscuit, sliced strawberries flavored with real vanilla, and topped off with rich whipped cream.
- 2 cups (16oz/450g) fresh strawberries (quartered)
- 1/2 cup (4oz/115g) sugar
- 1 teaspoon vanilla extract
- 2 cups (16floz/450ml) heavy whipping cream (whipped)
- 2 large eggs (lightly beaten)
- 1 cup (8oz/225g) sour cream
- 1 teaspoon vanilla extract
- 2 3/4 cups (13oz/380g) all-purpose flour
- 1/4 cup (2oz/57g) sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 3/4 cup (6oz/170g) butter (frozen)
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Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours.
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Beat whipping cream at medium speed with an electric mixer until it reaches soft peaks. Cover and chill.
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Whisk together eggs, sour cream, and vanilla until blended.
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Combine flour, sugar, salt, and baking powder in a large bowl. Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Stir to coat in the flour mix. Frozen, grated butter gives a lovely soft, fluffy texture to your shortcake.
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Add wet ingredients to dry, stirring just until dry ingredients are moistened and form a ball.
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On a floured surface gently press down your dough to 1 inch thick. With a round cutter (I used 4" wide, but you can use smaller) cut out your shortcakes.
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Glaze the tops of the scones with milk. Bake at 400°F (200°C) for 18-20 minutes or until golden.
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Split shortcakes in half horizontally. Spoon about 1/2 cup berry mix and juice onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Dust the shortcake with icing sugar to decorate.