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Ingredients

2 pints fresh strawberries, hulled and thickly sliced ½ cup confectioners' sugar 2 cups all-purpose flour 2 tablespoons white sugar 1 tablespoon baking powder ½ teaspoon sea salt 6 tablespoons chilled unsalted butter, cut into cubes 2 cups heavy whipping cream, or as needed - divided 2 tablespoons confectioners' sugar 1 teaspoon vanilla extract 2 tablespoons confectioners' sugar for dusting, or to taste - divided 6 sprigs fresh mint for garnish

Nutrition Info

643.4 calories carbohydrate: 62.9 g cholesterol: 139.2 mg fat: 41.7 g fiber: 3.5 g protein: 6.9 g saturatedFat: 25.7 g servingSize: - sodium: 348.5 mg sugar: 24.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C).
Toss strawberries with 1/2 cup confectioners' sugar in a bowl, set aside at room temperature for 1 hour for juice to form.
Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
Roll dough out 1/2 inch thick on a floured surface, cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream, gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half, top with 1/4 cup of whipped cream. Place shortcake tops onto desserts, dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

6 servings

This culinary deviation from the traditional angel food cake version is a refreshing spring and summertime dessert.