Lots and Lots of fresh strawberries, rinsed, and sliced thin
1/2 c. sugar (adjust to suit your own taste)
3 cups all-purpose flour
3 Tbsp. baking powder
1/2 c. sugar
2/3 cup cold butter, cut into small pieces
1 cup cold milk
1 teaspoon pure vanilla extract
Fresh whipped cream (the real thing makes it 100x better)
Preheat oven to 425 degrees.
In a medium bowl, stir together the strawberries and sugar. Set strawberries aside while you prepare the shortcakes. In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender or your fingertips, and working quickly, cut or rub the butter into the flour until it resembles coarse crumbs. Add milk and vanilla all at once to flour mixture and stir until just combined.
Drop mixture into eight equal piles on an ungreased baking sheet. Bake 12 – 15 minutes at 425 degrees. Remove biscuits to a rack and let cool for a few minutes. To serve, split a warm biscuit in two, spoon 1/4 of the berry mixture over the bottom half (make sure you include lots of the juice), top with whipped cream and the other half of the biscuit.
I had the last one for breakfast. What? It has 3 of the food groups.