Ingredients:

  • 4 cups Fresh Strawberries, hulled and sliced
  • 1/4 cup Granulated Sugar
  • 1 tsp Fresh Lemon Juice
  • 2 cups All-Purpose Flour
  • 1 tbsp Granulated Sugar (for biscuits)
  • 1 tbsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Unsalted Butter, very cold, cut into small cubes
  • 3/4 cup Heavy Cream (or Buttermilk)
  • 1 large Egg (for egg wash)
  • 1 tbsp Heavy Cream or Milk (for egg wash)
  • 1 tbsp Coarse Sugar (for sprinkling)
  • 1 1/2 cups Heavy Whipping Cream, very cold (for topping)
  • 2 tbsp Powdered Sugar (for topping)
  • 1/2 tsp Pure Vanilla Extract

Instructions:

  1. Combine the sliced strawberries, granulated sugar, and lemon juice in a medium bowl. Let the mixture sit at room temperature for at least 30 minutes (macerate), stirring occasionally, to release the juices.
  2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Whisk together the flour, 1 tbsp sugar, baking powder, and salt in a large bowl.
  4. Cut in the very cold, cubed butter using a pastry blender or fingertips until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  5. Pour in the heavy cream (or buttermilk). Mix just until a shaggy dough forms. Do not overmix.
  6. Turn the dough onto a lightly floured surface. Gently pat it into a rough rectangle, fold it in thirds, and pat it down again. Repeat this fold/pat 1-2 more times for flakiness. Pat the dough to about 3/4-inch thickness.
  7. Use a 2-inch round biscuit cutter to punch straight down (do not twist) and place the biscuits onto the prepared sheet.
  8. Whisk the egg and 1 tbsp cream for the egg wash. Lightly brush the tops of the biscuits and sprinkle generously with coarse sugar.
  9. Bake for 12–15 minutes, or until risen tall and golden brown. Cool slightly on a wire rack.
  10. While biscuits cool, whip the very cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
  11. To assemble the Strawberry Shortcake: Carefully slice each biscuit horizontally. Place the bottom half on a plate, spoon generously with macerated strawberries and juices, top with whipped cream, place the biscuit top on, and finish with more cream.