SOURDOUGH BUTTERMILK STRAWBERRY SHORTCAKES

First prepare the strawberry filling. In a large bowl, mix together the strawberries and sugar. Let sit in the fridge while you make the shortcakes.
Preheat the oven to 450F. Line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients for the shortcakes. Use a fork to combine.
Grate the butter into the flour mixture and mix until the butter is dispersed.
Add in the sourdough discard and buttermilk. Use a wooden spoon to combine until crumbly. Then, use your hands to knead the dough in the bowl, until it comes together more.
Shape the dough into a ball and place onto a lightly floured surface. Flour your hands and pat into a large circle that is ~1/2” thick.
Use a round cookie cutter or a cup to cut out 8 circles. You will probably have to gather up the dough and press into a large circle again to cut out more.
Place the circles onto the lined baking sheet. Brush the tops with melted butter, and sprinkle with granulated sugar.
Bake at 450F for 5 minutes. Reduce the temperature to 350F and bake for another 12-15 minutes. Allow to cool completely before assembling.
While cooling, make the vanilla bean whipped cream by whipping together the heavy cream, sugar, and vanilla bean paste/extract with a handheld or stand mixer.
To assemble, cut the shortcake in half. Place a large spoonful of the whipped cream on the bottom, top with the strawberries and then place the top half of the shortcake on top. Top with extra whipped cream and strawberries if desired.
Enjoy!