Classic Strawberry Shortcake

Let’s make it

1. Toss the strawberries with 2 tablespoons granulated sugar and refrigerate while making the biscuits. Heat the oven to 425°F and line a baking sheet with parchment.
2. Whisk the flour, remaining 2 tablespoons granulated sugar, baking powder, and salt. Rub in the cold butter until pea-size pieces remain.
3. Whisk ¾ cup cream with the egg. Add to the flour mixture and stir until a shaggy dough forms. Turn onto a lightly floured surface and gently pat into a ¾-inch-thick rectangle.
4. Cut into 6 equal squares, place on the baking sheet, and brush with 1 tablespoon cream. Bake for 15–18 minutes, until risen and golden.
5. Cool the biscuits for 20 minutes. Meanwhile, whip the remaining 1 cup cold cream with powdered sugar and vanilla until soft peaks form.
6. Split the biscuits. Spoon strawberries and their juices over the bottoms, add whipped cream, and replace the tops. Serve immediately. Add a few blueberries if desired.

Storing & reheating

Store unfilled biscuits at room temperature for up to 2 days. Refrigerate strawberries and whipped cream separately for up to 1 day. Assemble just before serving.