Classic Strawberry Shortcake

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Ingredients

• 4 cups all-purpose flour (480 grams)
• 1/4 cup granulated sugar (50 grams)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cold egg
• 1 teaspoon vanilla extract
• 1 1/4 cups cold buttermilk
• 1 cup cold unsalted butter, cubed
• 2 tablespoons cold heavy cream
• 1 1/2 pounds strawberries, sliced
• 1/3 cup granulated sugar (67 grams)
• For whipped cream: 2 cups cold heavy cream (480 mils), 1/4 cup granulated sugar (50 grams), 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together.
3. In a separate bowl, mix egg, vanilla, and buttermilk. Set aside in the fridge.
4. Cut cold butter into flour mixture until it resembles pea-sized pieces.
5. Combine wet and dry ingredients until a shaggy dough forms.
6. Turn dough out onto a floured surface, pat into a 1-inch thick disc, and cut into shortcakes using a cookie cutter.
7. Brush shortcakes with heavy cream, sprinkle with sugar, and bake for about 15 minutes until golden.
8. Macerate strawberries with sugar and refrigerate.
9. Whip heavy cream with sugar and vanilla until soft peaks form.
10. To assemble, split shortcakes, top with whipped cream, strawberries, and more whipped cream.
11. Serve and enjoy the classic strawberry shortcake.

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