Ingredients
300 g all-purpose flour
100 g white sugar
1 tbsp baking powder
1 tsp salt
240 ml cold buttermilk
1 large egg yolk
1 tsp vanilla extract
170 g cold unsalted butter, cubed
50 g sliced strawberries
600 g ripe strawberries, hulled and quartered
30 g white sugar
1 medium lemon, zested
240 ml heavy whipping cream
15 g white sugar, or more to taste
0.25 tsp vanilla extract
Directions
Step 1
Preheat the oven to 200°C (400°F). Lightly grease a 25 cm (10-inch) cast iron skillet and line the bottom with a round of parchment paper.
Step 2
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Step 3
In a glass measuring cup, whisk together buttermilk, egg yolk, and vanilla until evenly combined; set aside.
Step 4
Scatter the butter pieces over the flour mixture. Use your fingertips to rub and cut the butter into the flour mixture, creating a well in the center. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture, forming a moist, shaggy dough.
Step 5
Transfer the dough to the prepared skillet, smoothing it evenly in the pan. Gently press the sliced strawberries into the surface.
Step 6
Bake in the preheated oven until golden brown and baked through, for about 25 to 30 minutes. Let it cool for 10 minutes.
Step 7
In a medium mixing bowl, stir together the quartered strawberries, sugar, and lemon zest to macerate for the topping.
Step 8
For the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
Step 9
Spoon the macerated strawberries and juices over the giant shortcake and serve with whipped cream.