Strawberry Shortcake

Instructions

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1. 1 Preheat the oven to 400°F and line a baking sheet with parchment paper. Chill a medium bowl, or the bowl of your stand mixer, in the refrigerator.
2. 2 Prepare the strawberries: In a large bowl, toss the strawberries with the sugar until the sugar dissolves. Set aside to macerate while you prepare the biscuits and whipped cream.
3. 3 Make the biscuits: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and toss to coat. Use your hands or a pastry cutter to work the butter into the dry ingredients until the mixture resembles a coarse meal. Add the milk and mix with a wooden spoon or spatula until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour.
4. 4 Turn the dough out onto a lightly floured surface. The dough might be slightly sticky—that’s ok. If it’s too sticky to handle, knead in a little more flour. Pat or roll the dough into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until ½-inch thick. Rotate a quarter turn and fold into thirds again.
5. 5 Pat or roll into a ½-inch-thick rectangle, then use a sharp knife to cut the dough into 6 square biscuits. Place the biscuits on the baking sheet. Lightly brush the tops with milk and sprinkle with sugar.
6. 6 Bake for 15 to 20 minutes, or until golden brown around the edges. Transfer to a wire rack to cool.
7. 7 Make the whipped cream: Combine the cream, powdered sugar, and vanilla in the chilled mixing bowl. Using a stand mixer or electric mixer fitted with a whisk attachment, whisk on low to incorporate the powdered sugar into the cream. Increase the speed to medium and beat for 4 to 8 minutes, or until medium peaks form.
8. 8 To serve, slice the biscuits in half crosswise and fill with some of the macerated strawberries and whipped cream. Top with more whipped cream and/or strawberries, as desired.