The ultimate StrawberryShortcake: tender and sweet homemade biscuits piled high with fresh whipped cream and juicy strawberries. You won't believe how easy it is to make this dessert from scratch!
PREP: Measure out flour and place it in the fridge. Cut butter into small cubes and place in freezer. It's very important that the ingredients are as cold as possible.
STRAWBERRIES: Thinly slice (cleaned, completely dried, and stems removed) strawberries. Place in a large bowl and add in 3 tablespoons sugar. Stir and set aside. Stir occasionally as you prepare the rest of this recipe.
SHORTCAKES: Preheat oven to 425 degrees F and line a large sheet pan with parchment paper. Set aside. In a small bowl, add the 1/4 cup lemon or orange zest* and sugar. Rub the zest and sugar together with your fingers until the zest is broken down, fragrant, and ingredients are well integrated. (*Skip this step if not adding zest)
Combine the (cold from the fridge) flour, cornstarch, sugar with zest, baking powder, baking soda, and salt in a large bowl and mix to combine.
Remove the frozen, cubed butter from the freezer and put right on top the dry ingredients. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. (If you don't have a pastry blender, use two butter knives). Make a well in the center of this bowl.
Pour 1/2 cup heavy cream and 1/3 cup buttermilk (straight from the fridge) into the well of prepared dry ingredients. Use a wooden spoon to gently stir until combined. Do not overmix or overwork this dough.
Transfer the dough to a lightly floured surface and use your hands to gently work the dough together. (If it's too sticky, add a little more flour, avoid adding too much more flour, as you'll get dense biscuits)
Once the ingredients have formed a ball, fold the dough in half over itself. Gently flatten the dough to a wide rectangle (see picture) (flatten using hands, never a rolling pin). Rotate the dough 90 degrees and fold in half again. Flatten with your hands again. Fold in half, flatten, rotate the dough. Repeat this process for a total of 4-6 times, being careful to not overwork the dough or make it too warm. It should always remain as cold as possible.
Now, flatten the dough to 1-inch thick and lightly dust a 2 and 3/4-inch round biscuit cutter with flour. Making close cuts, pressing the biscuit cutter straight down into the dough (don't twist or swivel it) and then place the cut out biscuit on the prepared baking sheet.
Repeat until you have cut out as many biscuits as possible and place them less than 1/2-inch apart on a prepared baking sheet. Once you have cut as many biscuits as possible out of the rectangle of dough, gently re-work the dough to 1-inch thickness to get out another biscuit or two until you have 6 biscuits.
Brush with additional 2 tablespoons heavy cream and sprinkle generously with white sparkling sugar (or use granulated sugar if you don't have any). Place the pan with the biscuits in the fridge for 20 minutes.
Bake in a preheated oven at 425 degree F for 15-20 minutes or until tops and bottoms of shortcakes are a light golden brown and shortcakes are cooked through. Remove from the oven and let stand (without breaking them apart) for 5-10 minutes.
WHIPPED CREAM: Combine 1 cup heavy cream, 3 tablespoons powdered sugar, and vanilla extract in a large bowl.
Using an electric mixer, beat ingredients on low speed until combined. Gradually increase the speed to high and beat until stiff peaks form. Watch carefully to avoid over-beating, which will cause the cream to break.
ASSEMBLY: Slice the cooled shortcakes in half (fine if they are still warm, just not hot) and place the bottom half (cut side up) on a plate. Top with a generous spoonful of whipped cream, strawberries, and the other half of the biscuit. Spoon a little bit of whipped cream on top of the top biscuit. Serve as soon as assembled.