Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar, plus extra for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup heavy cream, plus extra for brushing
• 1 egg
• 2 teaspoons vanilla extract
• Strawberries to garnish (optional)
• 1/4 cup Dolcientis Freeze Dried Strawberry Powder

Strawberry Cream Filling

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 2 tablespoons Dolcientis Freeze Dried Strawberry Powder

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour into the dry ingredients and add the strawberry powder. Gently mix until just combined.
4. Turn out the dough onto a lightly floured surface, knead slightly, and form it into a disc about one inch thick. Using a biscuit cutter, cut out rounds and transfer them to the prepared baking sheet.
5. Brush the tops of the shortcakes with extra heavy cream and sprinkle with sugar. Bake for 15-18 minutes or until golden brown.
6. While the shortcakes are baking, make the strawberry cream filling by whipping the heavy cream, powdered sugar, and strawberry powder until you achieve soft peaks.
7. Once the shortcakes have cooled, slice in half, fill with the strawberry cream, and serve.