One-Pan Strawberry Shortcake

Step 1

Preheat oven to 450 degrees. While oven heats, place butter in an 8-inch square baking pan and place pan in oven. Once butter has melted, remove pan, tilt to cover sides with butter, and set aside.

Step 2

Whisk together dry ingredients in a mixing bowl until well combined. Add buttermilk and 5 tablespoons heavy cream. With a rubber spatula, gently stir until no streaks of flour remain. Transfer batter directly onto butter in prepared pan and use the spatula to lightly nudge it toward the corners. (Any butter you see will absorb in baking, and the biscuit will level out to an even thickness.) Sprinkle top with raw sugar.

Step 3

Bake biscuit layer until surface is golden, about 20 minutes. Set pan on a cooling rack for 15 minutes.

Step 4

Just before serving, whip remaining cream and confectioners’ sugar to soft but structured peaks. Invert biscuit onto a cutting board. Slice in half horizontally. Place bottom half back in pan. Top with mounds of whipped cream, then strawberries, and garnish with mint, if using. You can either top this with the top half of the biscuit or cut the top half in 6 and use to top each plated serving with a rectangle of shortcake. Serve immediately.