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Juicy strawberries piled on a tender biscuit with whipped cream, strawberry shortcake is a classic summer dessert the whole family adores. This fresh, fruity treat captures the best of berry season.
Preheat your oven to 425°F. While preheating, hull and slice the strawberries and mix them with 2 tbsp granulated sugar; let them macerate for at least 30 minutes to draw out their juices.
In a large bowl, combine flour, baking powder, 2 tbsp granulated sugar, and salt. Cut cold butter into the flour mixture until it resembles coarse crumbs—work quickly to keep the butter cold for flakiness.
Add milk and vanilla extract to the flour mixture, gently stirring until just combined. Do not overmix, as overworking the dough can make the biscuits tough.
Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Use a round cutter or glass to cut out 6 biscuits. Place on a parchment-lined sheet and bake for 12–15 minutes or until tops turn golden brown. Cool on a wire rack.
Whip the heavy cream with powdered sugar and a splash of vanilla until soft peaks form. To assemble, split each biscuit, layer with macerated strawberries and whipped cream, and serve immediately to preserve texture.
