Sun-Kissed Berry & Cream Stacks with Fluffy Ricotta Biscuits - Strawbery Shortcake

Hull and slice the strawberries. In a medium bowl, gently toss the strawberries with granulated sugar. Let them sit at room temperature for at least 20 minutes to macerate, allowing juices to release.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Add the ricotta cheese and cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add about 1/3 cup of cold water (or milk), stirring with a fork until the dough just comes together. Be careful not to overmix. The dough should be shaggy but hold together when squeezed.

Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round. Cut out biscuits using a 2-inch round cutter, gathering and re-patting scraps gently only once to avoid tough biscuits.

Place the biscuits on a parchment-lined baking sheet. Bake in a preheated oven at 425°F (220°C) for 15-18 minutes, or until golden brown and cooked through.

While the biscuits cool slightly, whip the heavy cream with the vanilla extract and 1 tablespoon of sugar (optional, if you prefer sweeter cream) until stiff peaks form. Use an electric mixer or a whisk for this.

To assemble, split the warm biscuits horizontally. Spoon a generous amount of macerated strawberries and their juices onto the bottom half. Top with a dollop of whipped cream, then place the biscuit top. Add another dollop of cream and a few more strawberries.