Ingredients

• 0.25 cups unsalted butter
• 2 cups self-rising flour
• 0.25 cups white sugar , plus more for topping
• 0.5 cups milk
• 0.25 cups heavy whipping cream , plus more for brushing
• 4 pintss fresh strawberries , hulled and quartered
• 0.5 cups white sugar
• 0.75 cups heavy whipping cream
• 1 tablespoon white sugar
• 3 dropss vanilla extract

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt butter in small saucepan over medium heat. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
3. 3 Whisk self-rising flour and 1/4 cup white sugar together in a bowl. Add milk, 1/4 cup cream, and toasted butter; mix just until combined.
4. 4 Turn dough out onto a floured surface; press or roll into a rectangle about 1-inch thick. Cut in half lengthwise, then cut each half into three portions. Place shortcake portions on the prepared baking sheet. Brush with cream; sprinkle with sugar.
5. 5 Bake in the preheated oven until golden brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
6. 6 Sprinkle sliced strawberries with 1/4 cup sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
7. 7 Beat 3/4 cup cream, 1 tablespoon sugar, and few drops vanilla extract in a bowl with an electric mixer until soft peaks form.
8. 8 Split shortcakes in half; place bottom half in a bowl. Spoon strawberries and juice over shortcake half; top with shortcake top. Spoon more strawberries and juice over shortbread. Finish with a dollop of whipped cream.

Nutrition per serving