Homemade Strawberry Shortcake with Easy Buttermilk Biscuits

Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat.

In a bowl combine the flour, sugar, baking powder, baking soda, and salt. Add cubed butter and cut into the dry ingredients with a pastry blender or fork until butter is the size of peas.3 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon coarse salt, ½ cup cold unsalted butter

Add 1 cup of the buttermilk and use a spoon or spatula to combine. Add remaining ¼ cup buttermilk as needed to make a wet sticky dough. Do not overmix or biscuits won't rise properly, stop mixing when all dry bits are incorporated.1 ¼ cup cold buttermilk

Use a scoop or large spoon to drop into 12 biscuits on the prepared sheet pan. Brush tops with more buttermilk.

Bake until tops and bottoms are golden brown, 18-20 minutes. Let cool completely.

Place half of strawberries in a bowl and mash with a fork or vegetable masher. Add remaining strawberries, sugar, and vanilla and stir until combined. Set aside for at least 20 minutes or store in the fridge for up to 24 hours.1 lb fresh strawberries, ⅓ cup granulated sugar, 1 teaspoon vanilla extract

With an electric mixer, beat the heavy cream and vanilla (and optional sugar) on medium high speed until thick and creamy, but not at all lumpy. It should just hold soft peaks.1 ½ cup cold heavy whipping cream, 1 teaspoon vanilla extract, 1-2 tablespoons granulated sugar

Use right away or store in the fridge for up to 24 hours.

You can plate individual servings, or you can create a “strawberry shortcake bar” with everything available for guests to assemble themselves.

Slice biscuits in half. Place a generous dollop of whipped cream on top of the bottom biscuit. Spoon some strawberries and juices on top and cover with top biscuit. Enjoy immediately.