Strawberry Shortcake

Ingredients

• For the Strawberries:
• 1 3/4 pounds (800g) strawberries (about 35 medium-large berries), hulled and cut into 3/4-inch pieces
• 1/2 cup granulated sugar (3.5 ounces; 100g)
• 1 tablespoon (15ml) fresh lemon juice
• For the Shortcakes:
• 2 1/2 cups all-purpose flour (11.3 ounces; 320g), plus more for dusting
• 1/4 cup plus 2 teaspoons granulated sugar (2 ounces; 60g)
• 1 tablespoon (12g) baking powder
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• 10 tablespoons cold unsalted butter (5 ounces; 140g), cut into 3/4-inch cubes
• 1 1/8 cups (265ml) cold heavy cream, plus more for brushing the shortcakes
• 1 teaspoon (5ml) vanilla extract
• Demerara sugar, for sprinkling
• For the Whipped Cream:
• 1 1/2 cups (360ml) heavy cream
• 2 tablespoons (20g) confectioners' sugar
• 1 teaspoon (5ml) vanilla extract
• For Serving (optional):
• Confectioners' sugar and/or Demerara sugar
• Fresh mint or basil leaves
• Whole strawberries

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