Rustic Strawberry Shortcake

Tender cream biscuits split and layered with honey-macerated strawberries and softly whipped cream.

Ingredients

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ¾ cup heavy cream, plus extra for brushing
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 2 tbsp honey or sugar (for macerating)
• 1 cup heavy cream, whipped with 1 tbsp sugar and a splash of vanilla

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Mix the dry ingredients — flour, sugar, baking powder, and salt.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Add the cream and vanilla, stirring just until the dough comes together.
5. Shape into 6 rustic rounds and brush the tops with cream.
6. Bake 15–18 minutes until golden and fragrant. Cool slightly.
7. Macerate the strawberries with honey or sugar for 10–15 minutes.
8. Assemble: split the shortcakes and layer with whipped cream and strawberries.
9. Serve warm, letting the juices soak into the crumb.

Serve on a stoneware plate with a drizzle of honey and a sprig of mint.