Strawberry Shortcake

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Combine flour, baking powder, and salt in a large mixing bowl. Whisk together to distribute the leavening agent evenly throughout the dry ingredients.

Add cold butter chunks to the flour mixture. Using fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter visible.

Pour milk into the flour mixture and stir gently with a fork until a soft, slightly sticky dough just comes together. Do not overmix.

Turn dough onto a lightly floured surface and gently shape into a round disk about 3/4 inch thick. Using a sharp knife, cut the disk into 4 equal wedges or rounds.

Place shortcake pieces on the prepared baking sheet and bake for 15–20 minutes until golden brown on top and a toothpick inserted in the center comes out clean.

Remove shortcakes from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.

Hull and slice the fresh strawberries into halves or quarters. If desired, lightly sprinkle with a small amount of sugar to draw out natural juices and let rest for 5 minutes.

Once shortcakes have cooled slightly, carefully split each piece horizontally or serve whole. Layer with fresh strawberries and accumulated juices. Serve immediately while the shortcakes are still warm.