Preheat your oven to 450°F. This high temperature ensures the biscuits will rise quickly and develop a golden crust, which is essential for a good Strawberry Shortcake.
In a large bowl, whisk together 2 ¾ cups of all-purpose flour, ¼ cup of granulated sugar, ½ teaspoon of salt, 4 teaspoons of baking powder, and if you choose to use it, ½ teaspoon of cream of tartar. This dry mixture forms the base of your biscuits, and ensuring it’s well combined helps to distribute the leavening agents evenly.
Next, use a pastry cutter to incorporate ¾ cup of cold unsalted butter into the flour mixture. The goal is to create small, pea-sized pieces of butter scattered throughout the flour. This step is crucial as it creates the flaky texture in your biscuits.
Pour in 1 cup of whole milk (or buttermilk for a tangy twist) and mix gently. Be careful not to overwork the dough; you want it to be sticky but still capable of holding shape. Visible pieces of butter are okay, as they’ll melt into the dough, adding moisture and flavor.
Turn the sticky dough onto a generously floured surface. Sprinkle some flour on top to prevent sticking, then pat the dough into a rectangle about one inch thick. This gentle handling is key to keeping the biscuits soft and tender.
Fold the dough in half, patting it out again. Repeat this folding and patting process a few more times to create layers, but don’t overdo it, as it can toughen the biscuits.
Pat the dough out to a thickness of ¾ to 1 inch and cut it into rounds using a biscuit cutter or a glass. Alternatively, you can cut the dough into squares or rectangles if that’s your preference. You should end up with about nine biscuits, depending on your cutter size.
Arrange the cut biscuits on a lightly greased or parchment-lined baking sheet. Brush the tops with 2 tablespoons of heavy cream and sprinkle with coarse sugar.
Bake the biscuits for about 10 to 15 minutes, or until they are golden brown on top. You'll know they’re done when they have risen beautifully and are slightly firm to the touch. Allow them to cool while preparing the strawberry topping.
While the biscuits cool, prepare the strawberries. In a large bowl, place 2 pounds of sliced strawberries and sprinkle with ¼ to ⅓ cup of granulated sugar. Gently stir to combine, ensuring all pieces are coated. This process will allow the strawberries to release their natural juices and create a syrup.
Let the strawberries sit for about 20 to 30 minutes. You’ll notice the sugar dissolving, and a lovely syrup forming in the bottom of the bowl—this is a sign they're ready!
For the whipped cream, chill a mixing bowl and whisk attachment in the freezer for about 5 to 10 minutes. Once chilled, pour in 1 ½ cups of heavy whipping cream and beat on medium to medium-high speed until it begins to thicken and bubble.
Add ¼ to ⅓ cup powdered sugar and 1 teaspoon vanilla extract. Continue beating until soft peaks form, but be careful not to overbeat, as you want a fluffy texture.
To assemble, use a serrated knife to split each biscuit in half. Place a generous scoop of the macerated strawberries on the bottom half, about ¼ cup. Top it with a dollop of whipped cream and add a few more strawberries before placing the top half of the biscuit back on.
For an extra touch, add another dollop of whipped cream and a few strawberries on top, drizzling with the syrup that formed from the macerated strawberries. Enjoy immediately for the best experience!
