Homemade Strawberry Shortcake (Print Version)

# Ingredients:

01 - 6 or 7 cups of strawberries, sliced into quarters.
02 - 75 grams (1/4 cup + 2 tablespoons) of white sugar, separated.
03 - A teaspoon of real vanilla essence.
04 - 240 ml (1 cup) of heavy whipping cream.
05 - 345 grams (2 and 3/4 cups) of plain flour, with extra for dusting your hands and work surface.
06 - 50 grams (1/4 cup) of white sugar.
07 - 4 teaspoons of baking powder (without aluminum).
08 - A half-teaspoon of baking soda.
09 - A teaspoon of fine sea salt.
10 - 170 grams (3/4 cup or 12 tbsp) of chilled, diced unsalted butter.
11 - 240 ml (1 cup) of cold buttermilk.
12 - 30 ml (2 tbsp) of heavy cream or buttermilk.
13 - Large sugar crystals for sprinkling.

# Instructions:

01 - Toss the chopped strawberries with 50 grams (1/4 cup) of sugar in a big bowl. Cover it up and leave it in the fridge until you need it.
02 - Set the oven to 204°C (400°F). In a big bowl or food processor, mix up the flour, sugar, baking soda, baking powder, and salt. Stir or pulse until it all comes together.
03 - Drop in the butter cubes. Use a pastry cutter or a food processor to mix it in. Blend until you’ve got a crumby texture.
04 - Pour the buttermilk on top. Gently mix everything with a large spoon or a silicone spatula, just until it’s coming together. Don’t overdo it!
05 - Take the dough out onto a floured surface. Using floured hands, form it by flattening it into a rectangle about 3/4 inch thick. Fold in the sides, turn, and do it again.
06 - Use a cookie cutter to make circles about 7-8 cm across (2.75 to 3 inches). Re-roll leftovers and cut more circles until you get 10-12 biscuits.
07 - Arrange the biscuits close together in a 25 cm (10-inch) cast iron skillet, or space them on a baking sheet lined with parchment or a silicone mat.
08 - Brush the tops with buttermilk or cream and sprinkle coarse sugar. Bake them for 18-22 minutes till golden. Let them cool for at least 10 minutes.
09 - Whip the cream with sugar and vanilla in a hand or stand mixer at medium-high speed until you see soft to medium peaks. It’ll take around 3 minutes.
10 - Slice a biscuit in half, add a layer of whipped cream and strawberries—repeat if you like. Serve right away.

# Notes:

01 - You can prep parts of this recipe ahead.
02 - Make the biscuits a few days earlier. Keep them covered at room temp, or stick them in the freezer.
03 - Get the strawberries and cream ready up to a day ahead. Keep both chilled in the fridge.

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