5-Ingredient Strawberry Shortcakes

Ingredients

• 1 quart strawberries, quartered or sliced
• 1/2 cup sugar, divided
• 5 ounces self-rising flour
• 1 pint heavy cream
• 1/2 teaspoon vanilla extract

Directions

1. Move the oven rack to the center and heat the oven to 450 degrees F. In a medium bowl, combine the strawberries with 6 tablespoons sugar, then leave them to sit while you make the biscuits.
2. Add the flour to a large bowl and whisk in 1 tablespoon sugar. With a wooden spoon, stir as you slowly pour in 3/4 cup cream. Stop as soon as the mixture comes together into a shaggy, uneven dough; overmixing is not the move here.
3. Use a 1-ounce cookie scoop to portion the dough onto a parchment-lined baking sheet, leaving 2 inches between each one. Brush the tops with cream, then bake for about 12 minutes, until golden brown. Take the biscuits out of the oven and set them aside.
4. With a wire whisk or an electric mixer, beat the remaining cream with the remaining 1 tablespoon sugar and the vanilla extract until stiff peaks form. Split the biscuits, spoon on the strawberries and cream, add the tops, finish with more whipped cream, and serve immediately.