Strawberry Shortcake

Toss the 2 lb sliced strawberries with ¼ cup granulated sugar in a large bowl. Let sit at room temperature for at least 20 minutes, stirring once, until the berries release their juices.

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Whisk together the 2 cups flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and ½ tsp salt in a large bowl.

Add the ½ cup cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining — those chunks are what create flaky layers.

Stir the 1 tsp vanilla extract into the ¾ cup heavy cream, then pour it into the flour-butter mixture. Stir with a fork just until a shaggy dough comes together; do not overwork it.

Turn the dough out onto a lightly floured surface and gently pat it into a ¾-inch-thick round. Use a 2½-inch biscuit cutter to stamp out 6 rounds, pressing straight down without twisting.

Place the shortcakes on the prepared baking sheet. Brush the tops with a thin layer of heavy cream and sprinkle each with the 1 tbsp turbinado sugar.

Bake for 15–18 minutes, until the tops are golden brown and the edges are set. Transfer to a wire rack and let cool for at least 10 minutes.

While the shortcakes cool, beat the 1 ½ cups cold heavy cream and 2 tbsp powdered sugar with a hand mixer or stand mixer on medium-high speed until soft, billowy peaks form, about 2–3 minutes.

Split each shortcake in half horizontally. Spoon a generous portion of macerated strawberries and their juices onto the bottom half, add a large dollop of whipped cream, then set the top half on at a slight angle. Serve immediately.