Strawberry Shortcake from The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to S

Ingredients

• 1½ cups [360 ml] heavy cream
• Turbinado sugar for sprinkling
• Splash of heavy cream
• 1 egg
• 1 tsp pure vanilla extract
• ¼ cup [30 g] confectioners’ sugar
• 2 cups [280 g] all-purpose flour
• 1 cup [120 g] cake flour
• 5 Tbsp [75 g] granulated sugar
• 1 Tbsp baking powder
• ⅛ tsp baking soda
• 1 tsp table salt
• ¾ cup [165] unsalted butter, chilled
• 1 cup [240 ml] heavy cream
• 4 cups [455 g] strawberries, hulled and sliced
• ¼ cup [50 g] granulated sugar