Tool

• Mixing bowls

• Pastry cutter (optional)

• Baking sheet

• Biscuit or cookie cutter

Ingredients

For the macerated strawberries

• 1½ pounds strawberries, hulled and sliced (675g)

• ⅓ cup granulated sugar (67g)

For the biscuits

• 4 cups all‑purpose flour (480g)

• ¼ cup granulated sugar (50g)

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1 cup cold unsalted butter, cubed (226g)

• 1¼ cups cold buttermilk (300mL)

• 1 large cold egg

• 1 teaspoon vanilla extract

• 2 tablespoons cold heavy cream (for brushing)

For the whipped cream

• 2 cups cold heavy whipping cream (480mL)

• ¼ cup granulated sugar (50g)

• 1 teaspoon vanilla extract

Direction

For the macerated strawberries

• Place strawberries in a large bowl.

• Sprinkle with sugar, mix, cover, and refrigerate while making biscuits (up to 24 hours).

For the biscuits

• Preheat oven to 425°F. Line a baking sheet with parchment.

• Whisk flour, sugar, baking powder, baking soda, and salt.

• Whisk egg, buttermilk, and vanilla in a separate bowl.

• Add butter to dry mixture; cut in until pea‑sized.

• Pour milk mixture into flour mixture; mix until a shaggy dough forms.

• Turn dough onto floured surface; gently bring together and pat to 1‑inch thickness.

• Cut 8 shortcakes using a floured 3‑inch cutter (press straight down, no twisting).

• Reroll scraps if needed.

• Place biscuits 1 inch apart on baking sheet.

• Brush tops with cream; sprinkle sugar if desired.

• Bake 15 minutes until golden brown.

• Cool completely on a wire rack.

For the whipped cream

• Beat cream, sugar, and vanilla on medium‑high until soft peaks form.

For the assembly

• Split biscuits in half.

• Add whipped cream and strawberries to the bottom half.

• Place top half on, add more whipped cream and strawberries.

• Serve immediately.

Notes

• Press biscuit cutter straight down — twisting seals edges and prevents rising.

• For stabilized whipped cream, add 1 tablespoon instant pudding mix before whipping.

• Whipped cream stays fluffy for 24 hours when stabilized.

Nutrition

Calories: 789kcal Carbohydrates: 79g Protein: 11g Fat: 49g Saturated Fat: 30g Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 160mg Sodium: 298mg Potassium: 325mg Fiber: 3g Sugar: 29g Vitamin A: 1745IU Vitamin C: 50mg Calcium: 207mg Iron: 4mg