Ultimate Homemade Strawberry Shortcake Recipe Bliss (2022 Update!)

Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use.

Preheat oven to 400°F (204°C). In a large bowl or food processor, mix flour, sugar, baking powder, baking soda, and salt. Add cubed butter and cut into the dry ingredients with a pastry cutter or pulse in the processor until coarse crumbs form. If using a processor, pour mixture into a large bowl.

Pour buttermilk on top. Fold together with a large spoon or spatula until it starts to come together. Pour dough onto a floured work surface and bring together with floured hands. Flatten to a 3/4 inch thick rectangle, fold one side into the center, then the other side, and turn the dough. Repeat twice more.

Cut into 2.75 or 3-inch circles with a biscuit cutter. Re-roll/flatten scraps to cut more until you have 10-12 biscuits. Arrange in a 10-inch cast iron skillet or on a lined baking sheet, ensuring the biscuits touch.

Brush tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes until golden brown. Cool in pan for at least 10 minutes before assembling.

For the whipped cream, beat the heavy cream, 2 Tablespoons sugar, and vanilla with a mixer until soft-medium peaks form, about 3 minutes.

Slice biscuits in half and layer with strawberries and whipped cream. Serve immediately.