Prep and Preheat: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. If you’re using 4-inch English muffin rings, place six of them evenly spaced on the tray.
Make the Shortcake Dough: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined. Add the cold butter cubes and use a pastry cutter or your fingertips to blend the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Add Wet Ingredients: In a small bowl, lightly beat the egg, then mix it with the milk. Pour the wet mixture into the flour mixture and stir gently until just combined. Avoid overmixing—the dough should be slightly lumpy and thick.
Portion and Shape: Scoop about 4 tablespoons of batter into each muffin ring. If you don’t have rings, drop tall mounds of batter directly onto the prepared sheet and gently round the tops. The batter will spread a bit during baking.
Bake the Shortcakes: Place the tray in the oven and bake for 15 to 17 minutes, rotating the pan halfway through for even browning. The shortcakes should be golden and set. Remove and cool completely on a wire rack.
Make the Strawberry Sauce: While the shortcakes bake, place a medium mixing bowl in the freezer to chill. In a saucepan over medium heat, combine ⅓ of the strawberries with the sugar. Stir occasionally and cook just until the sugar fully dissolves and the mixture becomes syrupy—about 5 minutes.
Pour the warm syrup into the chilled bowl, add the remaining fresh strawberries, and stir to combine. Refrigerate the mixture until ready to serve.
Whip the Cream: In a cold mixing bowl, combine the heavy cream, sugar, and vanilla extract. Beat using a stand or hand mixer on medium-high speed until soft to medium peaks form. Store in the fridge until it’s time to assemble.
Assemble the Shortcakes: Slice each cooled shortcake horizontally like a biscuit. Place the bottom half on a plate, drizzle with a spoonful of strawberry syrup, then top with a generous dollop of whipped cream. Using a slotted spoon, add a heap of fresh strawberries. Cap with the top half of the shortcake, and repeat with more cream and berries if desired. Serve immediately.
