The Best Classic Strawberry Shortcake

Ingredients:

Shortcakes

• 1 cup heavy cream + extra for greasing
• 2 tbsp sour cream
• 1 tsp vanilla extract
• 2.5 cups premium flour + extra for dusting
• 1/3 cup granulated sugar + extra for sprinkling
• 1 tbsp baking powder
• 0.5 tsp coarse salt
• 110g unsalted butter, cut into 2.5cm cubes and frozen
• Special equipment: round cookie cutter with a diameter of 6 cm.

Filling

• 450 g strawberries, hulled and thinly sliced
• 1/4 cup brown sugar
• 1 cup heavy cream
• 2 tbsp sour cream
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. In a small bowl, combine the heavy cream, sour cream, and vanilla extract; refrigerate until ready to use. In a food processor, pulse the flour, granulated sugar, baking powder, and salt until smooth. Add the butter; pulse until the mixture resembles fine grains. Pour in the cooled cream mixture and pulse until fully combined.
3. Lightly flour your work surface and turn the dough out onto the surface. Form the dough into a 1 cm thick sheet. Cut out as many circles as possible using a 6 cm cookie cutter. Then gather the scraps and form the dough back into a 1 cm thick sheet. Cut out more circles; you should have 12.
4. Place 6 dough circles on the prepared baking sheet. Generously brush the tops with whipped cream, then top with the remaining dough circles. This will make it easier to divide the finished buns in half. Brush the tops with heavy cream and sprinkle each bun with 1 teaspoon of granulated sugar.
5. Bake the cookies until golden brown and set, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
6. Meanwhile, prepare the filling. In a medium bowl, combine the strawberries with 2 tablespoons of brown sugar.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
7. Just before serving, beat the heavy cream, sour cream, remaining 2 tablespoons brown sugar, and vanilla extract in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes.
8. Divide the shortcakes in half. Spoon half the whipped cream onto the bottom half of the shortcake, arrange the strawberries evenly on top, and top with the remaining whipped cream. Top with the shortcake tops.