Fresh Strawberry Shortcake with Homemade Whipped Cream

In a bowl, mix strawberries with 1/4 cup sugar. Refrigerate until sugar dissolves, about 30 minutes.

Preheat the oven to 400°F (200°C).

Combine flour, remaining sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the mix. Use a pastry cutter or 2 knives to crumble the butter finely. Mix in milk until dough just comes together.

Place dough on a lightly floured surface, coat with flour, and fold it in half. Press down and push forward using the heel of your hand. Rotate 90 degrees and repeat 12 times. Roll out dough to 0.5-1.5 cm thickness and cut into 4-inch circles using a ring or cookie cutter.

Place shortcakes on an ungreased baking sheet. Bake until golden brown, about 12-15 minutes. Let them cool slightly.

In a large bowl, beat heavy cream with an electric mixer until it increases in volume but remains soft. Add confectioners' sugar and combine.

Top each shortcake with whipped cream and spoon strawberries over it.