If you’ve never been able to master this classic summertime dessert, consider this strawberry shortcake recipe your last stop. Thanks to our Buttermilk Biscuit Flour Blend, these shortcakes are guaranteed to be fluffy and tender (plus, you don't have to measure out leavener or salt). Sweetened lightly and scented with vanilla, they're a natural match for fresh strawberries but can also happily accommodate a medley of berries or even stone fruit like peaches, plums, or cherries.
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To prepare the fruit: Wash the strawberries and trim the tops to remove their leaves. In a large bowl, mash 2 cups (about 334g) of the strawberries. Slice the remaining strawberries, then add them to the bowl along with the sugar and lemon juice. Toss to combine. Cover and let rest at room temperature for 1 hour.
To prepare the shortcakes: Preheat the oven to 425°F with a rack in the upper third. Line a baking sheet with parchment, or lightly grease.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the flour and sugar in a medium bowl, stirring with a flexible spatula to combine.
Work the butter into the flour mixture until it resembles fine breadcrumbs.
Add the milk and vanilla, then stir to form a soft, sticky dough. If the dough seems dry, add additional milk, 1 teaspoon at a time, to the dry flour at the bottom of the bowl. If the dough is very sticky, add 1 teaspoon of additional biscuit flour. Resist the urge to add too much flour; a softer dough will make the shortcakes more moist.
Transfer the dough to a well-floured work surface, then dust the top with flour.
Gently flatten the dough to about 1" thick, then fold it over onto itself four times to strengthen the dough and create layers (a plastic bowl scraper or spatula can be helpful at this stage, as the dough will be quite sticky). If at any point the dough sticks to the surface, stop and scrape up any stuck dough, then lightly flour the surface before continuing.
Lightly flour the surface of the dough, then roll or pat it into a 6" square about 3/4" thick.
Cut biscuits with a floured 2 1/2" round cutter. Reroll the scraps and repeat until all the dough is used.
Place the biscuits onto the prepared pan, 1" apart (or closer for softer-sided “pull-apart” biscuits). Lightly brush the biscuit tops with milk, then sprinkle evenly with sugar.
Bake the biscuits for 10 to 13 minutes, or until golden brown on top and bottom. Allow them to cool for 15 minutes, or until just barely warm, before slicing.
To assemble the shortcakes: In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the cream, vanilla, and sugar. Whip to soft peaks. (Alternately, combine the cream, vanilla, and sugar in a Mason jar and shake until soft peaks form.)
Just before serving, split the shortcakes in half. Spoon half of the strawberries and whipped cream onto the bottom portions, then return the shortcake tops. Spoon the remaining strawberries and cream over the top of each portion.
Storage information: Once assembled, shortcakes are best served immediately. Unfilled shortcakes can be stored in an airtight container for up to a day. Freeze for longer storage.
