Strawberry Shortcake Recipe

Place hulled and sliced strawberries in a large bowl. Sprinkle with granulated sugar, mix gently, cover, and refrigerate while preparing the biscuits. Can be done up to 24 hours ahead.

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

In a measuring cup or medium bowl, whisk together the cold buttermilk, large egg, and vanilla extract. Set aside.

Add the cold cubed unsalted butter to the dry ingredients. Work it in with your hands or a pastry cutter until the butter is in small pieces, about the size of peas.

Pour the buttermilk mixture into the flour mixture. Mix with a fork or spatula until a shaggy dough starts to form. Do not overmix.

Dump the dough onto a well-floured surface. Gently work the dough just until it holds together into a single mass. Pat it down to 1-inch thickness. Use a floured 3-inch biscuit cutter to cut out 8 shortcakes. Press straight down and do not twist the cutter.

Place the biscuits on the prepared baking sheet about 1 inch apart. Brush the tops with cold heavy cream and sprinkle with sugar, if desired.

Bake for 15 minutes, or until the tops are golden brown. Transfer the biscuits to a wire rack and cool completely.

In a large mixing bowl, beat the cold heavy whipping cream, granulated sugar, and vanilla extract using an electric mixer or stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.

Split the cooled biscuits in half horizontally. Dollop the bottom half with whipped cream, top with a generous amount of macerated strawberries. Place the other biscuit half on top, add another dollop of whipped cream and more strawberries.

Serve the strawberry shortcakes immediately for the best texture and flavor.