Strawberry Shortcake Recipe

In a large mixing bowl, whisk together dry ingredients then sift together. Add 5 Tbsp diced cold butter and cut it into the flour mixture with a pastry cutter or with a food processor until it resembles coarse crumbs.

Stir together 1/2 cup milk, 1/2 cup heavy cream, and 1/2 tsp vanilla and pour over flour mixture. Fold together with a wooden spoon until dough starts coming together then turn out onto a well-floured surface.

Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle. Cover with a tea towel and rest for 30 minutes at room temperature (65˚-75˚F).

Preheat the oven to 425˚ and line a baking sheet with parchment paper. Gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds. Dip in flour with each cut and push straight down into the dough without twisting the cutter.

Transfer rounds to a lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.

Slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate until ready to serve.

In a mixing bowl, beat together 1 cup cold heavy cream with 1 1/2 Tbsp sugar and 1/2 tsp vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.

Split biscuit in half. Add strawberries with some sauce. Top with a generous dollop of cream. Cover with biscuit top, add more cream and strawberries.