The Ultimate Strawberry Shortcake -

In a large bowl, add flour, granulated sugar, kosher salt, and baking powder. Whisk it together. Chop the COLD unsalted butter into small chunks.
Add the butter to the flour mixture and use a pastry cutter or two forks to cut the butter into the flour. See the short video. You want to end up with a crumbly mixture and noticeable pieces of butter.

In a small bowl or measuring cup, add cold buttermilk. Use cold buttermilk straight from the fridge. Cold ingredients help keep the dough flaky and prevent the butter from melting too soon. You don’t have buttermilk available. I got you! Look at the recipe card notes on how to make your own.
Add a large egg to the buttermilk and lightly whisk. Eggs add richness and help the dough rise. Whisk the egg and buttermilk together until they are just combined. Over-whisking can incorporate too much air and affect the texture.

Add the buttermilk-egg mixture to the flour in a large bowl. Use a rubber spatula to mix until you have a shaggy dough. It’s okay if some flour is not fully mixed in.
Flour your hands and knead the dough a few times in the bowl, pressing in any loose flour. If the dough is too dry, add 1 tablespoon of cold buttermilk or ice water.

Turn the dough onto a floured surface.
Roll it into a rectangle about 9×13 inches (it doesn’t have to be exact). I like to use my baking mat to guide me. Take a look at the short video above and see how I use this tool when folding the dough.
Fold the dough in half, then in quarters, and then again. I use the baking mat as well to make things practical. Pat the dough to make a smooth top, and roll it gently to about 1 1/4 inches thick.

Dip a biscuit cutter in flour and cut the dough. Do not twist the cutter; push straight down. Re-roll scraps and repeat.

Place the shortcakes in a buttered cast iron skillet or greased baking pan, close together If possible, place the shortcakes in the fridge for 20 minutes before baking to help them rise better in the oven.

Brush the tops with buttermilk or heavy cream and sprinkle with sugar ( I am using cinnamon sugar).
Bake at 425°F for 18–22 minutes, until the tops are deep golden brown, the edges are firm, and the bottoms start to brown. If unsure, split one open to check if the center is cooked. Cover with foil if the tops brown too quickly.

In a large bowl or stand mixer, add 2 cups of cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla. Beat on high speed for 2-5 minutes until thickened with peaks that hold their shape. Keep refrigerated until ready to serve.

Take a look at this detailed post on how to make Strawberry Compote. However, here I share a simple, easy way.
Wash and hull the fresh strawberries. Then, cut the big ones into quarters and the small ones into halves. Place them in a saucepan. I also added a tablespoon of strawberry preserve. This is optional.
Next, in a small container, whisk cornstarch with water until dissolved. Add this mixture to the strawberries. Add sugar and a pinch of salt. Heat it on medium-high until it starts to boil.
Use a potato masher or fork to mash some of the berries and release their juices. This step is optional but recommended. Reduce the heat to low and let it simmer for 5 to 10 minutes until the strawberries are soft and the sauce thickens.

Split a warm shortcake in half. Top with whipped cream and strawberry compote, then place the other half on top. Add more strawberries and whipped cream on top. And Enjoy!

The Ultimate Strawberry Shortcake