Classic Strawberry Shortcake Delight

1.Preheat your oven to 425°F (220°C).

2.In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well to combine.

3.Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

4.Pour in the whole milk and 1 teaspoon of vanilla extract. Stir gently until just combined, being careful not to overmix.

5.Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick rectangle.

6.Using a round biscuit cutter, cut out biscuits and place them on a baking sheet lined with parchment paper. Gather any scraps and repeat until all dough is used.

7.Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown. Remove from the oven and let them cool slightly.

8.While the biscuits are baking, prepare the strawberries. In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss to coat and let them sit for about 15 minutes to release their juices.

9.In another bowl, whip the heavy cream with an electric mixer until it starts to thicken. Add the powdered sugar and 1 teaspoon of vanilla extract, then continue to whip until soft peaks form.

10.To assemble the shortcakes, slice the biscuits in half horizontally. Place the bottom half of each biscuit on a plate, spoon a generous amount of the macerated strawberries over the biscuit, and top with a dollop of whipped cream. Place the top half of the biscuit on top and add more strawberries and whipped cream if desired.