New England Strawberry Shortcake

New England's strawberry shortcake is built on a proper baking-powder biscuit — crumbly, buttery, and nothing like the sponge cake imposters found elsewhere — layered with local June strawberries that have been sugared until they weep their own sweet syrup.

Serves: 6

Ingredients

For the shortcakes:

• 360g (3 cups) all-purpose flour
• 3 tbsp (35g) granulated sugar
• 1 tbsp baking powder
• ½ tsp fine salt
• 115g (½ cup) cold unsalted butter, cubed
• 240ml (1 cup) cold heavy cream, plus extra for brushing
• 1 tsp vanilla extract
• Coarse sugar for topping

For the strawberries:

• 900g (2 lbs) fresh strawberries, hulled and sliced
• 3–4 tbsp (35–50g) granulated sugar (to taste)
• 1 tsp fresh lemon juice

For the whipped cream:

• 360ml (1½ cups) cold heavy cream
• 2 tbsp (25g) powdered sugar
• 1 tsp vanilla extract

Instructions

1. Macerate the strawberries: toss sliced strawberries with sugar and lemon juice. Let stand at room temperature for 30–60 minutes, stirring occasionally, until the berries release their juices and the sugar dissolves into a glossy syrup.
2. Make the shortcakes: preheat oven to 220°C (425°F). Line a baking sheet with parchment.
3. Whisk flour, sugar, baking powder, and salt in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the largest pieces are the size of small peas.
4. Stir together the heavy cream and vanilla, then pour into the flour mixture. Stir with a fork until a shaggy dough just comes together — do not overwork.
5. Pat the dough to a 2.5cm (1-inch) thickness on a lightly floured surface. Cut into 6 rounds with a 7.5cm (3-inch) biscuit cutter — press straight down without twisting.
6. Place on the baking sheet, brush tops with cream, and sprinkle with coarse sugar. Bake for 14–16 minutes until risen and golden. Cool on a rack for 10 minutes.
7. Make the whipped cream: whip the cold cream with powdered sugar and vanilla to soft peaks.
8. To assemble: split each warm shortcake, place the bottom on a plate, spoon over a generous portion of berries and their syrup, add a heap of whipped cream, then place the top on at a jaunty angle. Spoon more berries over the top.

Cook's Notes: Local June-bearing strawberries are far superior to out-of-season supermarket varieties — the shortcake season is short but perfect. The shortcakes are best the day they are baked; you can make the biscuits and berry macerating mixture a few hours ahead and assemble at the last minute.