For the biscuit, in a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
Add small pieces of butter to the mixture. Use your fingers, a pastry cutter, a fork, or a food processor to blend the butter until the mix looks like coarse crumbs. Tip: Rubbing the butter and flour with your fingers is an easy, effective method.
Gently pour in the milk, stirring just until combined. If the dough seems too wet, add an extra 1/2 tablespoon of flour. Tip: For tender biscuits, mix lightly; it's okay if the dough is a bit lumpy.
Drop the dough onto a baking sheet lined with parchment paper or a Silpat, and shape it into a circle.
Bake until golden brown, about 12-15 minutes. Let it cool on the sheet for 5 minutes.
Move the biscuit to a cooling rack and let it cool for another 10 minutes.
To assemble: Cut the biscuit in half. On the bottom half, layer the sliced strawberries and whipped cream. Cover with the top half of the biscuit and, if you like, sprinkle powdered sugar on top.
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Notes
Wash Berries Just Before Using: Only wash your berries when you're ready to use them. Washing them ahead of time can cause them to spoil faster.
Keep Ingredients Cold: For the perfect shortcake biscuit, use cold ingredients. Take butter, milk, or eggs out of the fridge only when you're about to make the biscuit.
Avoid Overworking the Dough: After adding milk, stir the dough minimally. Too much handling can make the biscuits chewy instead of light and flaky.
Accurate Ingredient Measurement: Proper flour measurement is crucial for baking. Spoon flour into a dry measuring cup, overfill slightly, and level off with a straight-edged utensil. Avoid scooping directly with the cup, as it compacts the flour and adds excess.
Cake Base Alternative: If you prefer a cake base, try our easy mini pound cake or small white cake recipe instead of the biscuit.