My strawberry shortcake recipe combines an incredible sweet biscuit, sliced strawberries flavored with real vanilla, and topped off with rich whipped cream.
Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours.
Beat whipping cream at medium speed with an electric mixer until it reaches soft peaks. Cover and chill.
Whisk together eggs, sour cream, and vanilla until blended.
Combine flour, sugar, salt, and baking powder in a large bowl. Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Stir to coat in the flour mix. Frozen, grated butter gives a lovely soft, fluffy texture to your shortcake.
Add wet ingredients to dry, stirring just until dry ingredients are moistened and form a ball.
On a floured surface gently press down your dough to 1 inch thick. With a round cutter (I used 4" wide, but you can use smaller) cut out your shortcakes.
Glaze the tops of the scones with milk. Bake at 400°F (200°C) for 18-20 minutes or until golden.
Split shortcakes in half horizontally. Spoon about 1/2 cup berry mix and juice onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Dust the shortcake with icing sugar to decorate.