Step 1

Preheat the oven to 425°F. Line a baking tray with a silpat liner or parchment paper.

Step 2

Add the milk to a small bowl and drizzle the vinegar on top. Let it sit without stirring for 10 minutes to curdle*.

Step 3

Whisk together the flour, cornstarch, sugar, baking powder, salt, and baking soda in a large bowl.

Step 4

Add the butter to the dry ingredients and use your hands or a pastry cutter to cut in the butter until it forms a coarse meal (coarse crumbs). If you’re using your hands, rub the butter into the flour with your fingertips, leaving some pieces of butter the size of peas.

Step 5

Add the curdled milk to the dry ingredient/butter mixture, and use a rubber spatula to stir it in. You will end up with a shaggy dough, and some streaks of flour are fine.

Step 6

Divide the dough into 4 equal portions, roll each into a ball, and arrange them on the prepared baking tray. Sprinkle the 1 teaspoon of sugar on the tops.

Step 7

Bake until the shortcake is puffed and light golden, about 12 to 15 minutes. Cool.

Step 8

Combine the sliced strawberries and sugar in a large bowl and stir well to combine. Let it sit for 10 to 15 minutes at room temperature so the berries give off their juices.

Step 9

Add the heavy whipping cream and sugar to a large bowl. Use a handheld electric mixer to beat until the cream is thickened and holds soft peaks.

Step 10

Slice each shortcake in half horizontally. Spoon some macerated berries and whipped cream onto the bottom half of each shortcake, and then place the top half of each shortcake on top. Top with more whipped cream and strawberries. Serve immediately.