1. Prepare the Strawberries 🍓:
In a bowl, combine the sliced strawberries 🍓 with 2 tbsp of sugar 🍚 and lemon juice 🍋 (optional). Toss them together and let them sit for about 15-20 minutes. This will release the natural juices and create a syrupy consistency.
2. Make the Shortcakes 🍰:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour 🌾, sugar 🍚, baking powder 🧁, and salt 🧂.
Add the cubed cold butter 🧈 to the dry ingredients. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.
Pour in the heavy cream 🥛 and vanilla extract 🍦. Stir until just combined, being careful not to overmix.
Turn the dough onto a lightly floured surface and gently knead it a few times. Pat the dough into a 1-inch thick rectangle. Using a round cookie cutter or a glass, cut out the shortcakes and place them on the prepared baking sheet.
Brush the tops of the shortcakes with a little extra heavy cream 🥛 for a golden finish.
Bake for 12-15 minutes or until the shortcakes are golden brown.
3. Make the Whipped Cream 🍦:
While the shortcakes are baking, make the whipped cream. In a large mixing bowl, beat the heavy whipping cream 🥛 with the powdered sugar 🍚 and vanilla extract 🍦 using an electric mixer on medium-high speed until soft peaks form.
4. Assemble the Strawberry Shortcakes 🍓🍰:
Once the shortcakes are done and cooled slightly, slice them in half.
Spoon a generous amount of macerated strawberries 🍓 on the bottom half of each shortcake. Top with a dollop of freshly whipped cream 🍦.
Place the top half of the shortcake on top and garnish with more strawberries and whipped cream for that perfect finishing touch
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