Classic Strawberry Shortcake

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

3. 3

   Cut the unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

4. 4

   Stir in the whole milk and vanilla extract until just combined. Do not overmix.

5. 5

   Turn the dough out onto a lightly floured surface and gently knead a few times until it comes together.

6. 6

   Pat the dough into a 1-inch thick round and cut out biscuits using a

7. 7

   5-inch round cutter.

8. 8

   Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.

9. 9

   While the biscuits are baking, hull and slice the fresh strawberries. Toss them with 2 tablespoons of sugar and let them sit for at least 10 minutes to macerate.

10. 10

    In a separate bowl, whip the heavy cream until soft peaks form.

11. 11

    Once the biscuits are done, let them cool slightly. Split each biscuit in half and layer with strawberries and whipped cream.

12. 12

    Serve immediately and enjoy your Classic Strawberry Shortcake.