Strawberry Shortcake

Ingredients

For the Shortcakes

2 cups All Purpose Flour
1 Tbsp. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
10 Tbsp. Unsalted Butter, frozen
2/3 cup Chilled Buttermilk, plus 1 Tbsp.

For the Whipped Cream

1 cup Heavy Cream, chilled
1 Tbsp. Sugar
1 tsp. Vanilla Extract

Directions

1. Prepare topping.
2. Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours).
3. Preheat oven to 375 degrees F.
4. Sift flour, sugar, baking powder and salt into large bowl. Using large holes of box grater, grate butter into the dry ingredients. Toss butter with flour to coat. Use pastry cutter or 2 knives to finish cutting butter into flour. Or scoop up coated butter with both hands, then quickly rub butter into dry ingredients with fingertips until most of butter pieces are size of split peas.
5. Gradually add buttermilk to the biscuit mixture, tossing with fork until large moist clumps form.
6. Gather dough into disk and roll out. Cut into 6 biscuits.
7. Transfer biscuits to a baking sheet, spacing evenly.
8. Brush the top of the biscuits with buttermilk and sprinkle with sugar.
9. Bake biscuits until tester inserted into center comes out dry, about 20 minutes (biscuits will be pale).
10. Transfer biscuits to rack and cool to lukewarm.
11. To prepare whipped cream, chill a nonreactive, deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes.
12. Add cream, sugar, and vanilla to chilled bowl; beat on low speed until small bubbles form, about 30 seconds.
13. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more.
14. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust consistency.