Homemade Strawberry Shortcake (Print Version)

# Ingredients:

01 - 6–7 cups quartered strawberries.
02 - 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided.
03 - 1 teaspoon pure vanilla extract.
04 - 1 cup (240ml) heavy cream.
05 - 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface.
06 - 1/4 cup (50g) granulated sugar.
07 - 4 teaspoons aluminum-free baking powder.
08 - 1/2 teaspoon baking soda.
09 - 1 teaspoon salt (recommend fine sea salt).
10 - 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed.
11 - 1 cup (240ml) cold buttermilk.
12 - 2 Tablespoons (30ml) heavy cream or buttermilk.
13 - Coarse sugar, for sprinkling.

# Instructions:

01 - Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use.
02 - Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined.
03 - Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form.
04 - Pour buttermilk on top. Fold everything together with a large spoon or silicone spatula until it begins to come together. Do not overwork the dough.
05 - Pour the dough onto a floured work surface and gently bring it together with floured hands. Flatten into a 3/4 inch thick rectangle, then fold sides to center, turn horizontally and repeat.
06 - Cut dough into 2.75 or 3-inch circles with a biscuit cutter. Re-roll any scraps and cut more circles until you have around 10-12 biscuits.
07 - Arrange in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper or silicone baking mat.
08 - Brush tops with cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes until golden brown. Cool for at least 10 minutes.
09 - Using a hand mixer or stand mixer, beat heavy cream, sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
10 - Slice biscuits in half and layer with strawberries and whipped cream. Serve immediately.

# Notes:

01 - Make Ahead Instructions: Each part of this recipe can be prepared ahead of time.
02 - Make the biscuits up to 3 days in advance and store covered tightly at room temperature or freeze.
03 - Prepare the strawberries and whipped cream up to 1 day in advance. Store both in the refrigerator.

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