Homemade Strawberry Shortcake

Directions

Strawberries

1. Stir the strawberries and 1/4 cup granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use.

Biscuits

1. Preheat oven to 400°F. In a large bowl mix together the flour, granulated sugar, baking powder, baking soda, and salt. Whisk until all ingredients are fully incorporated. Cut the butter into cubes and cut into the dry ingredients with a pastry cutter. Mix until coarse crumbs form.

2. Pour buttermilk on top of the mixture. Fold everything together until it all the ingredients are fully incorporated. Do not overwork the dough. Pour the dough onto a floured surface. Using floured hands or rolling pin, flatten dough into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.

3. Cut dough into 3-inch circles with a biscuit cutter. Re-roll any scraps and cut more circles until you have around 10-12 biscuits.

4. Arrange biscuits in a 10-inch cast iron skillet or close together on a lined baking sheet. Make sure the biscuits are touching.

5. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar if desired. Bake for 18-22 minutes or until biscuits reach a golden brown color on top. Remove from the oven, let cool for about 10 minutes.

Cream

1. Using a hand mixer or a stand mixer, mix the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft peaks form (about 3 minutes).

2. Once the biscuits have cooled, Slice them in half and layer with strawberries and whipped cream.