Ingredients

• 2 pintss fresh strawberries , hulled and thickly sliced
• 0.5 cups confectioners' sugar
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 0.5 teaspoons sea salt
• 6 tablespoons unsalted butter , chilled, cut into cubes
• 2 cups heavy cream , or as needed, divided
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar , or to taste, for dusting, divided
• 6 sprigs fresh mint for garnish

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss strawberries with ½ cup confectioners' sugar in a medium bowl until evenly coated. Set aside at room temperature until juices form, about 1 hour.
3. 3 Whisk flour, white sugar, baking powder, and sea salt together in a large bowl until well blended. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Pour in 1 cup cream, starting with ½ cup, adding 1 to 2 tablespoons at a time more; stir to make a soft dough, adding more cream as needed. Place dough into a floured bowl; knead a few times with the heel of your hand.
4. 4 Roll out dough on a floured surface until ½-inch thick; cut into six 3-inch rounds using a biscuit cutter. Place onto an ungreased baking sheet.
5. 5 Bake in the preheated oven until tops are golden brown, 10 to 12 minutes. Cool shortcakes on a wire rack.
6. 6 Beat remaining 1 cup cream in a metal or glass bowl with an electric mixer until soft peaks form; fold in 2 tablespoons confectioners' sugar and vanilla until incorporated. Cover the bowl; refrigerate whipped cream until ready to serve.
7. 7 Split each shortcake horizontally with a serrated knife; place bottoms onto serving plates. Spoon about ½ cup strawberries and juice onto each shortcake bottom; top each with ¼ cup whipped cream, followed by shortcake tops. Dust each with about 1 teaspoon confectioners' sugar; garnish each with 1 sprig mint.

Nutrition per serving