Chef John's Classic Strawberry Shortcake Recipe

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Melt butter over medium heat in small saucepan. Stir continually letting foam dissipate just until butter begins to brown 2 to 3 minutes. Remove from heat.

Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk 1/4 cup cream and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.

Bake in preheated oven until gold brown 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.

Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted about 1 hour.

Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.

Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.