Classic Strawberry Shortcake

Buttery drop biscuits layered with macerated Kentucky strawberries and clouds of lightly sweetened whipped cream. A springtime tradition that never gets old.

Ingredients

• 2 lbs fresh strawberries, hulled and sliced
• 4 tbsp granulated sugar, divided
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 2½ tsp baking powder
• ¼ tsp salt
• 6 tbsp cold unsalted butter, cubed
• ¾ cup cold heavy cream, plus more for brushing
• 2 cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. 1

   Macerate the berries: Toss sliced strawberries with 3 tbsp sugar and vanilla extract. Let sit at room temperature 30 minutes, stirring occasionally, until syrupy and fragrant.

2. 2

   Make the biscuits: Preheat oven to 425°F. Whisk flour, baking powder, remaining 1 tbsp sugar, and salt. Cut in cold butter with your fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.

3. 3

   Add cream: Pour cold cream in, stirring just until dough comes together. Do not overmix -- some flour streaks are fine. Turn onto floured surface, pat to 1-inch thick, and cut 6 rounds.

4. 4

   Bake: Place on parchment-lined baking sheet. Brush tops with cream. Bake 13-15 minutes until golden. Cool 10 minutes.

5. 5

   Whip cream: Beat heavy cream with powdered sugar and vanilla to medium-stiff peaks.

6. 6

   Assemble: Split warm biscuits in half. Spoon generous berries and syrup on the bottom. Top with whipped cream, then the biscuit lid. Serve immediately.