Ina Garten Strawberry Shortcake Recipe

Preheat oven to 375 degrees F.

In a medium bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt.

Add 1 cup of heavy cream and vanilla extract to the dry ingredients and mix until just combined.

Turn the dough out onto a floured surface and knead a few times until it comes together.

Pat the dough into a circle about 1/2 inch thick and cut into four equal pieces.

Place the shortcakes on a baking sheet and brush the tops with the remaining 1/2 cup of heavy cream.

Sprinkle with sugar and bake for 20-25 minutes until golden brown.

While the shortcakes are baking, macerate the sliced strawberries with 3 tablespoons of sugar.

To assemble, split the warm shortcakes in half and top each with sweetened whipped cream and macerated strawberries.

Serve immediately.