Strawberry Shortcake

Directions

• Heat the oven to 400° F.
• To make the macerated strawberries, combine all the ingredients listed in a large bowl and set aside, while you prepare the biscuits.
• For the biscuits, sift the flour into a large bowl. Add in the sugar, baking powder, and salt and whisk well. Add in the cubed butter and use your fingers to rub the butter into the flour mixture.
• Make a well in the middle of the bowl and pour in the heavy cream and vanilla extract. Mix with a fork until combined. Use a spoon to form 8 mounds of dough and space them apart on a baking sheet lined with parchment paper. Brush each mound with heavy cream then bake at 400°F for 15-18 minutes, until the tops are lightly browned.
• Meanwhile, make the whipped cream, by whipping heavy cream until soft peaks form. Add the vanilla extract and sift in the powdered sugar. Continue whipping until you achieve firm/stiff peaks.
• Remove the biscuits and let them cool before slicing them in half.
• To assemble the shortcakes, place the bottom half of each biscuit on a plate. Spoon a generous portion of macerated strawberries over the biscuit, followed by a dollop of whipped cream. Top with the biscuit's top half. Finish by spooning more strawberries and whipped cream over the top, and serve immediately.