Strawberry Shortcake

The American classic done properly — buttery, crumbly biscuits, barely sweetened whipped cream, and strawberries macerated until they make their own syrup.

Ingredients

• 700 g fresh strawberries, hulled and sliced
• 4 tbsp caster sugar (divided)
• 300 g plain flour
• 1 tbsp baking powder
• 0.5 tsp fine salt
• 115 g cold unsalted butter, cubed
• 240 ml cold double cream, plus more for brushing
• 300 ml double cream for whipping
• 1 tsp vanilla extract

Method

1. 1

   Toss sliced strawberries with 2 tbsp sugar. Leave to macerate at room temperature for at least 30 minutes — they'll release their juices and become syrupy.

2. 2

   Heat oven to 220°C. Line a baking tray with parchment.

3. 3

   Combine flour, baking powder, salt, and remaining 2 tbsp sugar. Add cold butter and rub in quickly with your fingertips until the mixture resembles coarse breadcrumbs.

4. 4

   Add cold cream and mix just until a shaggy dough comes together. Do not overwork or the biscuits will be tough.

5. 5

   Pat dough to 2cm thickness on a floured surface. Cut into rounds with a cutter or glass. Place on the tray, brush tops with cream.

6. 6

   Bake 15-18 minutes until golden. Cool on a wire rack.

7. 7

   Whip remaining cream with vanilla to soft peaks. Split biscuits, fill with cream and strawberries, and spoon over the macerating juices.