Fresh Strawberry Shortcake (Print Version)

# Ingredients:

→ Fresh Buttermilk Biscuits

01 - 2 cups all-purpose flour, measured and leveled
02 - 3 tablespoons cornstarch
03 - 1 tablespoon baking powder
04 - ¼ teaspoon baking soda
05 - 2 tablespoons white sugar
06 - 1 teaspoon fine salt
07 - 10 tablespoons chilled unsalted butter, diced into small cubes
08 - ¾ cup cold buttermilk
09 - 2 tablespoons coarse turbinado sugar for sprinkling

→ Sweet Strawberry Mixture

10 - 2 pounds ripe strawberries, stems removed and sliced thin
11 - 3 tablespoons smooth raspberry jam
12 - ½ cup granulated sugar

→ Fluffy Whipped Cream

13 - 1½ cups heavy whipping cream
14 - 3 tablespoons granulated sugar

# Instructions:

01 - Heat your oven to 425°F and position a rack in the center. Cover a large baking sheet with parchment paper to prevent sticking.
02 - In a spacious mixing bowl, combine flour, cornstarch, baking powder, baking soda, granulated sugar, and salt. Whisk everything together until well blended.
03 - Drop the chilled butter pieces into your flour mixture. Using your fingertips, work the butter into the dry ingredients by rubbing and pinching until you get a crumbly texture with some pea-sized butter chunks scattered throughout.
04 - Pour in the cold buttermilk and gently stir with a rubber spatula until a rough, sticky dough forms. Don't worry about making it smooth - lumpy is perfect here.
05 - With lightly floured hands, divide the dough into 8 portions and shape them into rustic balls. Place them on your prepared baking sheet, dust the tops with turbinado sugar, and bake for 13-15 minutes until they're beautifully golden.
06 - Take about a third of your sliced strawberries and mash them up in a bowl until chunky. Mix in the remaining whole berry slices, raspberry jam, and sugar. Let this sweet mixture sit for 10 minutes to develop its natural juices.
07 - Using an electric mixer with whisk attachment, beat the heavy cream until it starts to thicken and form soft peaks. Add the sugar and continue beating just until soft peaks return - be careful not to overdo it.
08 - Carefully slice each warm biscuit in half horizontally using a serrated knife. Place the bottom halves on individual dessert plates, spoon most of the strawberry mixture over them, add a generous dollop of whipped cream, then crown with the biscuit tops. Finish with more berries and cream, and serve right away.

# Notes:

01 - The unbaked biscuits can be refrigerated for up to 1 hour before baking, or frozen for up to 3 months for future use.
02 - Whipped cream can be prepared a few hours ahead - just store it covered in the fridge and give it a quick hand whip before serving.
03 - For best results, prepare the strawberry mixture fresh and serve immediately - it doesn't store well once made.
04 - If you don't have buttermilk, you can make your own by adding lemon juice or vinegar to regular milk and letting it sit until slightly thickened.

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