For the Shortcakes:
1&2/3 cups (7&1/2 oz/235g) flour
2 tbs sugar
1 tbs baking powder
1 tsp finely grated lemon zest
3/4 tsp salt
1/2 cup (4 oz/ 125g) cold unsalted butter
3/4 cup (6fl oz/180 ml) buttermilk
1/2 tsp vanilla extract
For the Strawberries:
4 cups (1 lb/ 500g) strawberries
1/4 cup (1&3/4oz/50g) sugar
For the Whipped Cream:
3/4 cup (6 fl oz/180 ml) heavy cream
2 tbs sugar
1/2 tspp vanilla extract
Make 6 servings
Making the shortcakes:
Preheat the oven to 400⁰F (200⁰C).
In a bowl mix the flour, sugar, baking powder, zest and salt. Add the butter inside the mix, with a knife cut it in small pieces. Add the buttermilk and vanilla and mix with a spatula gently. You should end up with a shaggy dough. Don’t over mix it or it won’t be flaky once cooked.
Put the dough on a lightly floured work surface. Press the dough into a thick rectangle (6×4 inches / 15×10 cm). Trim the edges with a knife then cut the dough into 6 squares.
Place the square on an ungreased baking sheet, make sure they are well apart.
Bake 15 minutes. Set aside.
Making the whipped cream:
In a deep bowl, combine the cream, sugar and vanilla. Beat with an electric mixer on medium speed for about 3 minutes or until the cream thickens and forms peaks. Cover and keep in the fridge until you are ready to serve it.
Split the shortcakes horizontally; place the bottom halves on serving plates; add some strawberries on top of the cakes including the juice; top the strawberries with the whipped cream; add the other half of the cakes on top. Serve immediately and enjoy!!!
The original recipe was found in the cookbook “Williams-Sonoma: Dessert”
The text was modified by Marina
Photographs by Marina