Old-Fashioned Strawberry Shortcake

Step-by-Step Instructions

1. Macerate the Strawberries

In a medium bowl, toss the sliced strawberries with the 3 tablespoons of sugar. Let the mixture sit at room temperature while preparing the cake. The sugar will draw out the natural juices of the fruit, creating a beautiful, glossy syrup.

2. Prepare the Oven and Pan

Preheat the oven to 400°F (200°C). Generously butter an 8-inch or 9-inch round glass pie dish, cake pan, or cast-iron skillet.

3. Make the Shortcake Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

In a separate small bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the flour-butter mixture and stir with a fork just until the dough comes together. Do not overmix, or the shortcake will become tough.

4. Bake Until Golden

Pat the dough evenly into the prepared pan or pie dish. Bake for 20 to 25 minutes, or until the top is a beautiful deep golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly so it is warm, but not piping hot, when serving.

5. Whip the Cream and Assemble

While the cake cools, pour the chilled heavy cream, powdered sugar, and vanilla into a medium bowl. Beat on high speed until soft-to-medium peaks form.

To serve it family-style right out of the pan, spoon the juicy, macerated strawberries directly over the center of the warm shortcake. Top it off with a generous cloud of fresh whipped cream and serve immediately