1-First Step: Prep the strawberries Place 6 to 7 cups of quartered strawberries in a bowl. Add the 1/4 cup granulated sugar and stir gently, then let the berries sit for at least 20 to 30 minutes. This gives them time to release their juices and build a natural syrup that soaks into the biscuits later. If your berries are very sweet already, you can start with a little less sugar and taste after they rest.

2-Second Step: Mix the dry biscuit ingredients Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together 2 and 3/4 cups all-purpose flour, 1/4 cup granulated sugar, 4 teaspoons aluminum-free baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Mixing these dry ingredients well helps the biscuits rise evenly and keeps the flavor balanced. If you are baking for someone who prefers a less sweet biscuit, this dough already stays pleasantly mild.

3-Third Step: Cut in the butter Add the 3/4 cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter in until the mixture looks like coarse crumbs with some pea-sized bits of butter left. Those butter pieces create steam in the oven, which helps the Strawberry Shortcake biscuits stay flaky and tender. If the kitchen is warm, chill the bowl for a few minutes before moving on.

4-Fourth Step: Add the buttermilk and bring the dough together Pour in the 1 cup cold buttermilk and stir just until the dough starts to come together. Be careful not to overmix, because too much mixing can make the biscuits tough. If the dough looks too dry, add a small splash more buttermilk. If it feels sticky, dust your hands lightly with flour. A gentle touch is the key to soft shortcakes.

5-Fifth Step: Shape the biscuits Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Use a floured biscuit cutter or glass to cut out rounds, pressing straight down without twisting. Twisting can seal the edges and keep the biscuits from rising well. Gather the scraps once and press them together for a few more rounds.

6-Sixth Step: Brush and bake Place the biscuits on the prepared baking sheet so they are close but not touching. Brush the tops with the 2 tablespoons heavy cream or buttermilk, then sprinkle with coarse sugar for a crisp, sparkling finish. Bake for 15 to 18 minutes, or until the tops are golden brown and the biscuits have risen. The exact time may vary a little depending on your oven, so begin checking near the end.

7-Seventh Step: Whip the cream While the biscuits bake, make the whipped cream. In a chilled bowl, beat 1 cup heavy cream with 2 tablespoons of the remaining sugar and 1 teaspoon pure vanilla extract until soft peaks form. Stop as soon as the cream holds its shape well. If you prefer a sweeter topping, you can add a touch more sugar, but keep the flavor light so the berries still shine.

8-Eighth Step: Assemble and serve Let the biscuits cool for a few minutes so they are warm, not piping hot. Split each biscuit in half and spoon the strawberries and their juices over the bottom half. Add a generous dollop of whipped cream, then place the biscuit top over everything or serve it open-faced. Finish with extra berries and a little syrup over the top. Strawberry Shortcake tastes best the day it is made, when the biscuit is tender and the fruit is at its juiciest.