Strawberry Shortcake

Step 1

Position an oven rack to the middle of the oven and preheat to 400°F. Line a large baking sheet with parchment paper — this prevents the bottoms from browning too fast.

Step 2

Prepare the strawberries: hull them and slice each one into 1/4-inch-thick pieces — aim for roughly 6 cups of sliced berries. Place the sliced strawberries in a medium bowl, add 3 tablespoons of granulated sugar and 1 tablespoon of fresh lemon juice. Gently fold together with a rubber spatula until the sugar begins to dissolve. Set aside at room temperature for 20-30 minutes so the berries release their juices and become glossy — you want to see a light ruby liquid pooling at the bottom of the bowl.

Step 3

In a large bowl, whisk together 2 cups of all-purpose flour, 2.5 tablespoons of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of kosher salt. The whisking incorporates air and distributes the leavening evenly.

Step 4

Add 6 tablespoons of cold unsalted butter (cut into small cubes) to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible. Do not overmix — those small bits of cold butter are what create flaky, tender layers.

Step 5

Pour 0.75 cup of cold heavy cream and 0.5 teaspoon of vanilla extract into the flour mixture. Using a rubber spatula or wooden spoon, fold gently just until a shaggy dough comes together. The dough will look slightly underdone — this is correct. Overmixing develops gluten and makes tough biscuits.

Step 6

Turn the dough out onto a lightly floured work surface. Very gently pat it into a round about 3/4 inch thick — handle it as little as possible to keep it tender. Using a 3-inch round biscuit cutter or the rim of a drinking glass, cut out 6 biscuits, pressing straight down and giving a slight twist (do not drag the cutter, which seals the edges and prevents rising). Place them 2 inches apart on the prepared baking sheet.

Step 7

Bake for 12-15 minutes until the tops are golden brown and the biscuits have risen to about 1.5 inches tall. You should smell a warm, buttery aroma — that's the sign they're done. If the tops are pale, bake another 1-2 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before assembling.

Step 8

While the biscuits bake, prepare the whipped cream: pour 1 cup of cold heavy cream into a medium bowl. Add 2 tablespoons of powdered sugar and 0.25 teaspoon of vanilla extract. Using an electric mixer or whisk, beat on medium-high speed for 2-3 minutes until soft peaks form — the cream should hold gentle peaks but still have a billowing, cloud-like texture. Do not overbeat or you will get butter.

Step 9

Split each warm or cooled biscuit in half horizontally — use a serrated knife or fork to gently separate them. Place the bottom half of a biscuit on a serving plate. Spoon a generous dollop of whipped cream (about 3 tablespoons) onto the biscuit bottom, then add 3-4 tablespoons of the macerated strawberries with a little of their juice. Crown with the biscuit top, another dollop of whipped cream, and a few more strawberry slices. Serve immediately while the biscuits are still warm and the cream is fluffy.