Chef John's Classic Strawberry Shortcake

Recipe View Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View Melt butter in a small saucepan over medium heat. Stir constantly, allowing foam to subside, until butter begins to brown and emits a nutty aroma. Remove from heat immediately. (2-3 minutes)

Recipe View In a mixing bowl, whisk together self-rising flour and 1/4 cup of granulated sugar. Add milk, 1/4 cup of heavy cream, and the toasted butter. Mix gently until just combined, being careful not to overmix. (5 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Gently press or roll the dough into a rectangle approximately 1-inch thick. Cut the rectangle in half lengthwise, then cut each half into three equal portions. Place the shortcake portions on the prepared baking sheet. Brush the tops with heavy cream and sprinkle generously with granulated sugar. (10 minutes)

Recipe View Bake in the preheated oven until the shortcakes are golden brown, approximately 15-18 minutes. Transfer the shortcakes to a wire rack to cool completely. (15-18 minutes)

Recipe View In a bowl, sprinkle the sliced strawberries with 1/4 cup of granulated sugar. Stir gently until the sugar begins to dissolve and the strawberries release their juices. Refrigerate for about 1 hour to allow the flavors to meld. (60 minutes)

Recipe View In a separate bowl, beat the remaining 3/4 cup of heavy cream with 1 tablespoon of granulated sugar and vanilla extract using an electric mixer until soft peaks form. Be careful not to overwhip. (5 minutes)

Recipe View To assemble the shortcakes, split each shortcake in half horizontally. Place the bottom half in a bowl. Spoon the macerated strawberries and their juice generously over the shortcake. Top with the other half of the shortcake. Spoon more strawberries and juice over the top, and finish with a generous dollop of freshly whipped cream. Serve immediately and enjoy! (5 minutes)