Strawberry Shortcake

Heat oven to 375°F and line a large sheet pan with parchment paper.

Coarsely grate butter onto a plate. Freeze until cold and hard (10 minutes).

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add butter to the dry ingredients. Toss together until butter is coated.

Add half the buttermilk. Once incorporated, add the remaining buttermilk and gently toss again until the dry ingredients are lightly hydrated. The dough will be crumbly.

Flour a clean surface and dump the mixture on top. Using your hands, gently press the crumbs together and use a floured rolling pin to roll into a 1-inch-thick rectangle. Fold the dough in half: Using a bench scraper, lift the top half off the surface and fold it over the bottom half. Repeat this roll-and-fold motion 5 times, flouring the surface and dough as needed. The dough will come together as you roll it. Rotate mixture after each fold to create a square.

Build the final layer: Fold the dough in half once more, then roll to about 1½ inches thick to create a 6-inch square.

Cut straight down into the square to create a 3×3 grid of 9 squares..

Bake for 25 to 35 minutes, rotating the pan halfway through.

Lightly mash half the strawberries with a fork. Add sugar and stir. Set aside for 20 minutes until syrupy.

Whip the cream until soft peaks form (5-10 minutes). Add sugar and vanilla and mix for 15 seconds to combine.

Cut biscuits in half, add a layer of cream and strawberries. Top the biscuit with cream and strawberries again. Sprinkle with powdered sugar and enjoy!