Ingredients:

  • 4 cups strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for berries)
  • 1 teaspoon fresh lemon juice (optional)
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar (for biscuits)
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter, frozen and cubed
  • 1 cup ice-cold buttermilk
  • 2 tablespoons heavy cream (for brushing)
  • 1 tablespoon coarse sugar (Demerara or Turbinado)
  • 1 1/2 cups very cold heavy whipping cream
  • 3 tablespoons powdered sugar (for cream)
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Part 1: Macerate the Strawberries. Combine sliced strawberries, 1/4 cup granulated sugar, and lemon juice (if using) in a bowl. Gently toss, cover, and refrigerate for at least 30 minutes.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Whisk together the dry biscuit ingredients: flour, baking powder, 1/4 cup sugar, and salt in a large bowl.
  4. Cut in the frozen butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with visible pea-sized pieces of butter remaining. Ensure the butter stays cold.
  5. Make a well in the center of the dry ingredients and pour in the ice-cold buttermilk all at once. Gently mix with a fork until just combined into a shaggy, cohesive dough. Do not overmix.
  6. Turn the dough onto a lightly floured surface. Gently pat it down into a 3/4-inch thickness. Avoid aggressive rolling.
  7. Use a 2-inch biscuit cutter to stamp out rounds, pressing straight down without twisting. Gather any scraps, gently press them together, and cut out the remaining dough.
  8. Place the biscuits close together on the prepared baking sheet. Brush the tops with heavy cream and sprinkle generously with coarse sugar.
  9. Bake for 15–18 minutes until the biscuits are well-risen and golden brown. Cool slightly on a wire rack.
  10. While biscuits cool, prepare the topping. In a chilled bowl, whisk the cold heavy cream, powdered sugar, and vanilla extract until firm peaks form.
  11. To assemble your Strawberry Shortcake: Split a warm or room-temperature biscuit horizontally. Spoon a generous amount of macerated strawberries (including the syrup) onto the bottom half.
  12. Top the strawberries with a large dollop of fresh whipped cream, then crown with the top half of the biscuit. Serve immediately.