1 1/4cupcold buttermilk(310 ml), plus more for brushing
1lbfresh strawberries(450 grams), hulled and sliced
1/3cupgranulated sugar(66 grams)
1 1/2cupcold heavy whipping cream(375 ml)
To make the biscuits:
Preheat oven to 400 degrees°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.
Add 1 cup of the buttermilk and use a spoon or spatula to combine. Add remaining 1/4 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.
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.
To make the macerated strawberries:
Place half of strawberries in a bowl and mash with a potato masher or fork. Add remaining strawberries, sugar, and vanilla and stir until combined. Set aside for at least 20 minutes.
To make the vanilla whipped cream:
With an electric mixer, beat the heavy cream and vanilla on medium high speed until thick and creamy, but not at all lumpy.
To serve shortcakes:
Sliced 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.