Strawberry Shortcakes

• Strawberries

• 1 1/2 lb strawberries, hulled and sliced
• 3 tbsp sugar

• Shortcakes

• 2 cups all-purpose flour
• 3 tbsp sugar, plus 1 tbsp for sprinkling
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cut into cubes
• 3/4 cup cold milk
• 1 large egg

• Whipped cream

• 1 cup cold heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

1. 1Toss the strawberries with 3 tbsp sugar and set aside to get juicy while you make the shortcakes.
2. 2Heat the oven to 425°F and line a baking sheet with parchment.
3. 3Whisk the flour, 3 tbsp sugar, baking powder and salt. Rub in the butter with your fingers until it looks like coarse crumbs.
4. 4Whisk the milk and egg, pour it in and stir with a fork just until a shaggy dough forms.
5. 5Drop 8 big spoonfuls onto the sheet, sprinkle with the remaining sugar and bake 13–15 minutes, until golden.
6. 6Whip the cream with the powdered sugar and vanilla to soft peaks.
7. 7Split the warm or cooled shortcakes, and fill with strawberries, their juices and whipped cream.

Tap a step to mark it done.