2 cups Flour
4 tablespoons Butter, cold, cut into cubes
3 tablespoons Sugar
1 ½ teaspoons Baking Powder
1 ½ teaspoons Baking Soda
¼ teaspoon Kosher Salt
1 ¼ cup Heavy Cream
1 pound Strawberries, washed, quartered and hulled
2 ½ tablespoons Sugar
For Whipped Cream
1 cup Heavy Cream
3 tablespoons Powdered Sugar
1 teaspoon Vanilla Extract
Mix strawberries and 2 ½ tablespoons sugar in a bowl and set aside.
Preheat oven to 400 degrees Fahrenheit. Lightly grease and 8” baking pan.
Sift together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Cut the cold butter into the flour until pea-sized pieces remain. Stir in the heavy cream until dough has formed. Press the dough evenly into the baking pan. Bake for 18-20 minutes, until golden brown.
Let the cake cook in the pan for 5 minutes before transferring to a wire rack to cool completely. When the cake is cooled cut in 6-8 pieces for serving.
In a deep bowl, combine the heavy cream, powdered sugar, and vanilla extract. With an electric whisk, whisk the mixture until soft peaks form. Make sure to do this step just before serving.
To serve, spoon a dollop of whipped cream on the shortcake and top with the strawberries.
Photographed by Alli Shepherd.