Gather Ingredients You’ll need fresh strawberries, sugar, flour, baking powder, butter, heavy cream, and vanilla extract. Chill your cream for best whipping results.
Prep the Strawberries Slice strawberries and mix with a few tablespoons of sugar. Let them sit for 30 minutes to release their juices and become syrupy.
Make the Shortcake Dough In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly, then add cream to form a soft dough.
Shape and Bake Shortcakes Gently pat dough and cut into rounds. Bake at 425°F (220°C) for 12–15 minutes until golden brown. Cool slightly before assembling.
Whip the Cream Beat chilled heavy cream with a bit of sugar and vanilla until soft peaks form. Keep it light and fluffy, not too stiff.
Slice the Shortcakes Once cooled, carefully slice the shortcakes in half horizontally. These will be the layers for your strawberry and cream filling.
Layer with Berries and Cream Spoon macerated strawberries and whipped cream onto the bottom half. Top with the other half and more berries and cream.
Serve Immediately Serve fresh while the shortcake is tender and the cream is airy. Add a mint leaf or powdered sugar for a pretty finish.