Instructions

Prepare the strawberries: In a medium bowl, combine sliced strawberries with sugar. Toss gently and let sit for at least 20–30 minutes. This will draw out the juices and create a natural syrup.

Make the shortcakes: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.

Stir in the milk and vanilla extract just until the dough comes together—do not overmix.

Turn the dough out onto a lightly floured surface and gently pat into a 1-inch-thick round. Use a round biscuit cutter (about 2.5 inches wide) to cut out shortcakes. Place on the prepared baking sheet. Gently gather and re-roll scraps to make more shortcakes.

Bake for 12–15 minutes, or until the tops are golden. Let cool slightly on a wire rack.

Whip the cream: In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Refrigerate until ready to use.

Assemble the shortcakes: Slice the shortcakes in half horizontally. Spoon some of the strawberries and their juices onto the bottom half, top with a generous dollop of whipped cream, and finish with the other half of the biscuit. Add more strawberries and cream on top if desired.