Classic Strawberry Shortcake Recipe

Preheat oven to 450 degrees and line a large baking sheet with parchment paper. Set aside.

In a medium sized bowl, mix strawberries and sugar together. Let sit for at least 20-30 minutes.

In a large bowl, whisk flour, sugar, baking powder, and salt together.

Add in the butter and using a fork or pastry cutter, work the cold butter cubes into the flour mixture until the mixture resembles coarse crumbs (and the butter pieces are about the size of peas).

Drizzle in the half & half (or whole milk), beginning with 1 1/3 cups. Mix until combined. If the biscuit dough seems too dry, add in the remaining half & half.

Using two spoons, scoop biscuit dough and place on the baking sheet, making each biscuit about equal in size. You can make 6 large biscuits or 12 smaller biscuits. If desired, sprinkle a bit of raw sugar on top of each biscuit.

Bake for 15 minutes (if making 6 large biscuits), or until lightly golden brown on top. Allow to cool for a few minutes before serving.

While the shortcakes are cooling, make the whipped cream. Using a standing mixer or a hand mixer, whisk heavy whipping cream on medium speed until it begins to thicken. Add in the powdered sugar, almond extract, and vanilla extract. Continue to whisk on medium speed until it begins to make stiff peaks.

Slice each shortcake in half. Spread some of the strawberries and whipped cream on one side of the biscuit shortcake. Place the other half of the shortcake on top. If desired, add a little more whipped cream on top.