Classic Homemade Strawberry Shortcake

Preheat your oven to 425°F (220°C).

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter cubes and using a pastry cutter or your fingertips cut into the mixture until it resembles coarse crumbs.

In a separate small bowl, mix together the milk and vanilla extract. Pour the milk mixture into the butter mixture, and using a wooden spoon or spatula, gently stir until a dough forms. Be careful not to overmix.

On a lightly floured surface, turn the dough out and gently knead it a few times until it comes together. Roll the dough out to about 1-inch thickness. Using a round cutter, cut out 8 biscuits and place them on a baking sheet lined with parchment paper.

Bake the biscuits for about 12-15 minutes, or until they turn golden. Remove from the oven and let them cool on a wire rack.

Meanwhile, prepare the strawberry filling by combining the sliced strawberries and sugar in a bowl. Stir gently to coat the berries evenly. Allow them to sit for 10-15 minutes, until they release their juice and the sugar dissolves.

In a separate mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

To assemble the strawberry shortcakes, slice the biscuits in half horizontally. Place the bottom half on a serving plate, spoon a generous amount of the strawberry filling on top, and add a dollop of whipped cream. Place the other half of the biscuit on top, followed by additional whipped cream, strawberries, and a fresh mint leaf, if desired.