Homemade Strawberry Shortcakes from scratch, the ultimate summer treat. With a crumbly texture, silky and luscious cream and fresh juicy strawberries, no other dessert goes so well with a nice cup of tea.
Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit.
In a pan, add half of the double cream and butter and mix gently until the butter melts. Remove from the heat and let it cool down, then add the vanilla extract.
In a bowl, add the flour, baking powder, sugar, milk and the cream mixture and mix everything well to form a dough. It it sticks to your hands, add more flour.
Roll the dough to a 1 1/2 cm thickness, then use a cookie cutter to cut out 8 biscuits. Place on a baking tray that had been lined with baking paper and chill in the fridge for half an hour.
Bake for 15 minutes until golden, then remove from the oven and let the shortcakes cool down.
Use a sharp knife to halve the shortcakes, then beat the remaining cream until it forms stiff peaks.
Spoon the cream onto half on the shortcakes, then add slices of strawberries and top wth the other half of the shortcakes.