Strawberry Shortcake from Scratch

For the strawberries:
Toss the chopped strawberries with the sugar and toss well; refrigerate until needed. The strawberries will start to release their juices—this is a technique called macerating, and it really enhances the flavor of the strawberries.

For the shortcakes:
Preheat oven to 375 F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter; mix until no visible chunks of butter remain. Stir in the buttermilk and egg until a shaggy dough forms.

Turn mixture out onto a floured surface and very gently press/knead the mixture together (don’t overdo it—we want the shortcakes to remain tender). Roll dough to 1/2-inch thickness. Use a 3-inch round cutter to cut out 6 shortcakes. Place shortcakes on a silicone lined sheet pan. The dough scraps don’t re-roll very well so rather than throw them away…I cut them into random pieces and bake them separately. They make a tasty snack. Brush shortcake tops with buttermilk and bake for 40-45 minutes until they’re golden brown (internal temperature should be 205-210 F). Cool completely.

For the whipped cream:
In a large bowl, whisk or beat cream, sugar, and vanilla until mixture doubles in volume and thickens considerably.

To assemble:
Cut the shortcakes in half horizontally and top with generous dollops of whipped cream and strawberries. Enjoy immediately.