📖 Instructions

1. **Prepare the Strawberries:** Begin by hulling (removing the green tops) and slicing 1 lb of fresh strawberries. Place the sliced strawberries in a medium bowl.
2. **Macerate the Strawberries:** Sprinkle 2 tablespoons of granulated sugar over the sliced strawberries. Gently toss to combine. Let the strawberries sit at room temperature for at least 30 minutes, or up to an hour. This process draws out their natural juices, creating a delicious syrup. Give them a stir occasionally.
3. **Preheat Oven and Prepare Baking Sheet:** While the strawberries are macerating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
4. **Whisk Dry Ingredients:** In a large mixing bowl, whisk together 1 ½ cups (190g) all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Make sure there are no lumps and everything is well combined. This ensures your biscuits rise beautifully.
5. **Cut in Cold Butter:** Add ½ cup (113g) cold unsalted butter, cut into small ½-inch cubes, to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky biscuits; avoid overworking the butter.
6. **Add Cold Heavy Cream:** Gradually pour in ½ cup (120ml) cold heavy cream. Stir with a fork or rubber spatula until the mixture just comes together into a shaggy dough. Be careful not to overmix; overmixing develops gluten, leading to tough biscuits. A few dry spots are okay, as they will hydrate during resting.
7. **Form the Dough:** Turn the dough out onto a lightly floured surface. Gently knead it about 4-5 times, just enough to bring it together. Pat the dough into a disc about 1-inch thick. You can use a rolling pin if you prefer, but a gentle hand patting works great for a rustic feel.
8. **Cut the Shortcakes:** Use a 2.5-inch round biscuit cutter to cut out 6-7 shortcakes. Press straight down with the cutter; twisting can seal the edges and prevent proper rising. Reroll any scraps gently and cut additional biscuits, if possible.
9. **Bake the Shortcakes:** Place the cut shortcakes onto the prepared baking sheet, leaving about an inch between each. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through. A toothpick inserted into the center should come out clean. Keep an eye on them, as oven temperatures can vary.
10. **Cool the Shortcakes:** Transfer the baked shortcakes to a wire rack to cool slightly. They are best served warm or at room temperature.
11. **Prepare Whipped Cream:** In a separate chilled bowl, combine 1 cup (240ml) cold heavy cream, 2 tablespoons confectioners' sugar (powdered sugar), and ½ teaspoon pure vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form. Be careful not to overbeat, or you'll get butter!
12. **Assemble the Shortcakes:** To assemble, carefully split each shortcake biscuit in half horizontally. Place the bottom half on a serving plate. Spoon a generous amount of macerated strawberries over the bottom half, letting some of the delicious syrup soak into the biscuit. Top with a dollop of homemade whipped cream, then place the top half of the biscuit. Finish with another spoonful of strawberries and more whipped cream, if desired. Serve immediately and enjoy your delicious homemade strawberry shortcake!