- 1 quart strawberries, hulled and quartered
- 1/2 cup sugar
- 1 pint vanilla ice cream
- 3 cups self-rising flour
- 2 sticks cold unsalted butter, cubed
- 1 cup heavy cream
- 1 tablespoon honey
In a medium bowl, toss the strawberries with the sugar. Let stand at room temperature, stirring, until very juicy, 3 hours.
Meanwhile, thaw the ice cream in the refrigerator until soft, about 1 hour. Spoon the ice cream into a large bowl.
Preheat the oven to 450°. In a food processor, pulse the flour and butter until the mixture resembles coarse meal; stir into the ice cream with a wooden spoon until incorporated. Using your hands, gently knead the dough until it starts to clump together. Drop clumps of the dough into a 9-by-13-inch metal baking pan in an even layer. Bake for 20 minutes, until golden on top. Let cool slightly, then cut into 12 squares.
Meanwhile, in a medium bowl, whip the heavy cream and honey until soft peaks form. Serve the shortcakes with the macerated strawberries and whipped cream.