Instructions:
- I. Prepare the Macerated Strawberries: Combine sliced strawberries, 1/4 cup sugar, and 1/2 teaspoon vanilla in a bowl. Gently toss and set aside at room temperature for at least 30 minutes while preparing the shortcakes.
- II. Make the Shortcake Dough: Whisk together dry ingredients (flour, 2 tbsp sugar, baking powder, salt) in a large bowl. Cut in the cold cubed butter using a pastry blender or fingers until the mixture resembles coarse sand with pea-sized crumbs.
- Create a well in the center; pour in the cold heavy cream. Use a fork to gently mix until just combined. Do not overmix—a shaggy dough is desired.
- Turn dough onto a lightly floured surface. Pat or gently roll to about 3/4-inch thickness. Cut out rounds using the cutter, pressing straight down without twisting. Gather scraps, re-pat, and cut again.
- Place rounds on the prepared baking sheet. Brush tops lightly with the egg wash. Chill dough tray in the refrigerator for 20 minutes.
- III. Bake the Shortcakes: Preheat oven to 400°F (200°C). Bake chilled shortcakes for 15–18 minutes, or until well risen and golden brown on top. Transfer to a wire rack to cool slightly.
- IV. Whip the Cream: In a chilled bowl, combine 1 1/2 cups heavy cream, powdered sugar, and 1 teaspoon vanilla. Whip until soft peaks form—you want it billowy, not stiff.
- V. Assembly: Split each shortcake horizontally using a serrated knife. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a dollop of the cloud cream, place the top half on, add a final crowning spoonful of cream and a few extra berries. Serve immediately!