Strawberry Shortcake from Scratch

Prepare the Strawberries: In a mixing bowl, gently combine the sliced strawberries with 1/4 cup of granulated sugar. Allow them to macerate in the refrigerator for at least 30 minutes, or up to 2 hours, to release their juices and intensify their sweetness. (30 minutes)

Preheat the Oven: Set your oven to 400°F (200°C). (5 minutes)

Combine Dry Ingredients: In a large bowl, whisk together the flour, remaining 1/4 cup of granulated sugar, baking powder, and salt.

Incorporate Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the flakier the shortcakes! (10 minutes)

Add Milk: Gradually pour in the milk, stirring gently until the dough just comes together. Be careful not to overmix, as this will result in tough shortcakes.

Laminate Dough: Lightly flour a clean surface. Turn the dough out onto the floured surface. Gently fold the dough in half, press down lightly, and push forward with the heel of your hand. Turn the dough 90 degrees. Repeat this process (laminating) approximately 12 times to create flaky layers. (10 minutes)

Cut and Bake: Roll the dough out to a thickness of about 1/2 to 3/4 inch. Use a 4-inch biscuit cutter or a sharp knife to cut out shortcakes. Place them onto an ungreased baking sheet. (5 minutes)

Bake: Bake in the preheated oven for 12 to 15 minutes, or until the shortcakes are golden brown. Remove from the oven and let them cool slightly on a wire rack. (15 minutes)

Whip the Cream: While the shortcakes are baking, prepare the whipped cream. In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the confectioners' sugar and continue whipping until stiff peaks form. Be careful not to overwhip. (5 minutes)

Assemble: To assemble the strawberry shortcakes, gently split each shortcake in half. Spoon a generous amount of whipped cream onto the bottom half, followed by a heaping spoonful of the macerated strawberries. Top with the other half of the shortcake and dust with additional confectioners' sugar, if desired. Serve immediately and enjoy the taste of summer!