Homemade Strawberry Shortcake Recipe With Whipped Cream

• 6 cups fresh strawberries, tops trimmed
• 2 teaspoons freshly squeezed lemon juice
• ½ teaspoon vanilla extract
• ¼ cup sugar
• 3 cups all-purpose flour
• 1½ tablespoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ⅓ cup sugar
• ¾ cup unsalted butter, diced and chilled
• 1 cup heavy whipping cream, chilled, plus more for brushing
• ⅓ cup milk or buttermilk, chilled
• 2 tablespoons turbinado sugar
• 1 cup heavy whipping cream, chilled
• ½ teaspoon vanilla extract
• 2 tablespoons confectioners’ sugar (powdered sugar), or more to taste

1. 1

   Halve the strawberries (quarter if large).

2. 2

   In a medium bowl, combine the strawberries, lemon juice, vanilla, and ¼ cup sugar and toss to evenly coat. Set aside to macerate, at least 30 minutes.

3. 3

   Preheat the oven to 400 degrees Fahrenheit with a rack in the center.

4. 4

   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ⅓ cup granulated sugar.

5. 5

   Add cold butter and massage into the dry ingredients until the mixture resembles wet sand with some pea-sized pieces.

6. 6

   Add the cream and milk or buttermilk and stir until just combined.

7. 7

   Knead once or twice if needed to incorporate loose pieces of dough. It’s okay for it to be uneven or dry in spots, but make sure not to overwork the dough.

8. 8

   On a lightly floured surface, press the dough into a 1-inch thick rectangle.

9. 9

   Cut the dough into 8 equal pieces (or use a round biscuit cutter, if desired).

10. 10

    Transfer the pieces to a parchment paper-lined baking sheet and place at least 2 inches apart.

11. 11

    Brush the tops with heavy cream and sprinkle with 2 tablespoons of sugar.

12. 12

    Transfer the shortcakes to the oven on the center rack and bake until the tops are lightly golden brown and shortcakes have puffed, about 18 minutes.

13. 13

    Transfer the shortcakes to a wire rack and cool to room temperature.

14. 14

    In a chilled large bowl, using an electric mixer or whisk, whip 1 cup of chilled heavy cream until soft peaks form.

15. 15

    Add the vanilla and confectioners’ sugar and continue whipping until stiff peaks form.

16. 16

    Halve the shortcakes horizontally.

17. 17

    Dollop bottom halves with whipped cream and top with macerated strawberries and their juices. Top with the shortcake tops and serve immediately.

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