Traditional Strawberry Shortcake🍰 Dessert

Ingredients

For the Strawberries

• 1 1/2 lb fresh strawberries, hulled and sliced
• 1/3 cup granulated sugar

For the Biscuits

• 3 cup all-purpose flour
• 1/4 cup granulated sugar
• 4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup unsalted butter, cold and cubed
• 1 cup buttermilk, cold
• 1 tsp vanilla extract
• 2 tbsp buttermilk or heavy cream for brushing on top
• granulated sugar for sprinkling on top

For the Whipped Cream

• 1 1/2 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract

Instructions

Prepare the Strawberries

1. Place sliced strawberries in a large bowl, then sprinkle with sugar, stir, cover, and refrigerate while you make the biscuits (or up to a day).

Make the Biscuits

1. Preheat the oven to 410°F (210°C). Line a large baking sheet with parchment paper or a silicone baking mat, and set aside.
2. In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
3. In a measuring cup, whisk together buttermilk and vanilla and set aside.
4. Add the butter to the dry mixture and cut it with a pastry cutter (or pulse in a food processor) until coarse crumbs form.
5. Pour the buttermilk mixture into the flour mixture. Using a fork or spatula, fold together until a shaggy dough starts to form. Do not overwork the dough.
6. Dump the dough out onto a well-floured surface. With generously floured hands, bring the dough together. Gently work the dough just until it holds together, then with your well-floured palms, flatten the dough into a 3/4 inch thick rectangle. Fold in half, then turn the dough horizontally. Flatten into a 3/4 inch thick rectangle, again. Repeat the folding. Gently flatten into a 3/4 (or 1 inch) thick rectangle. Use a floured 2.75-inch (7 cm) round cutter to cut out shortcakes. Press straight down with the cutter, do not twist. Reroll the scraps to cut more shortcakes.
7. Place the biscuits on the baking sheet about 1/2 inch apart. Brush the tops with the buttermilk or heavy cream and sprinkle with sugar, if desired.
8. Bake for 18-20 minutes or until the tops are golden brown. Cool completely.

Make the Whipped Cream

1. In a large mixing bowl, beat the cream, sugar, and vanilla on medium-high speed until soft-medium peaks form.

Assemble

1. Slice the biscuits in half and layer with strawberries. Do not drain the liquid from the strawberries. Dollop with whipped cream and top with the other biscuit half. Finish with another dollop of whipped cream and more strawberries. Serve immediately.