Creamy Strawberry Shortcake

Instructions

1. Step 1

   Heat the oven to 220°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Combine the strawberries with 3 tbsp (35 gr) of sugar in a medium mixing bowl. Leave them to macerate until juicy.

   Timer: 30 min (fixed)

   Ingredients used: 35.0 gr Granulated Sugar, 600.0 gr Strawberry

   Cookware: Medium mixing bowl

3. Step 3

   Whisk the flour, 2 ¾ tbsp (30 gr) of sugar, baking powder, and salt together in a large mixing bowl.

   Ingredients used: 12.0 gr Baking Powder, 3.0 gr Fine Salt, 30.0 gr Granulated Sugar, 250.0 gr Wheat Flour

   Cookware: Large Mixing Bowl

4. Step 4

   Cut the cold butter into the flour mixture until the largest pieces are about pea-sized.

   Ingredients used: 85.0 gr Unsalted Butter

   Cookware: Large Mixing Bowl, pastry cutter

5. Step 5

   Pour in the milk and fold just until a shaggy dough forms.

   Ingredients used: 180.0 ml Milk

   Cookware: Large Mixing Bowl

6. Step 6

   Turn the dough onto a lightly floured work surface, fold it over itself twice, and pat it about 2.5 cm thick. Cut six rounds and place them on the prepared baking sheet.

   Cookware: baking sheet, Biscuit Cutter

7. Step 7

   Bake at 220°C until the shortcakes are risen and golden brown.

   Timer: 15 min (fixed)

   Cookware: baking sheet

8. Step 8

   Transfer the shortcakes to a wire rack and let them cool until just warm.

   Timer: 15 min (fixed)

   Cookware: wire rack

9. Step 9

   Beat the heavy cream, the remaining 2 ¼ tbsp (25 gr) of sugar, and the vanilla extract in a medium mixing bowl until soft peaks form.

   Timer: 3 min (fixed)

   Ingredients used: 25.0 gr Granulated Sugar, 360.0 ml Heavy Cream, 5.0 ml Vanilla Extract

   Cookware: electric mixer, Medium mixing bowl

10. Step 10

    Split each shortcake horizontally with a serrated knife. Layer the bottoms with strawberries, their juices, and whipped cream, then replace the tops and serve.

    Cookware: serrated knife