1-First step: prep the strawberries Start by washing and quartering 6 to 7 cups of strawberries. Place them in a medium bowl, then add the 1/4 cup plus 2 tablespoons granulated sugar and the 1 teaspoon pure vanilla extract. Stir gently so the berries stay intact. Let them sit for at least 20 to 30 minutes, or up to 1 hour, so they can release their juices and turn glossy and syrupy.

2-Second step: make the biscuit dough Preheat the oven to 425 F. 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. Add the 3/4 cup cold, cubed unsalted butter and cut it into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized pieces of butter.

3-Third step: add the buttermilk Pour in 1 cup cold buttermilk and stir just until the dough comes together. Do not overmix, or the biscuits may turn tough. If the dough looks a little shaggy, that is perfect. A light touch is what gives homemade strawberry shortcake its tender biscuit base.

4-Fourth step: shape and cut the biscuits Turn the dough onto a lightly floured surface and gently pat it into a rectangle or circle about 1-inch thick. Fold it over itself once or twice for a little extra layering, then press it back down. Use a biscuit cutter or a glass to cut out rounds. Gather scraps and cut again as needed.

5-Fifth step: finish the tops and bake Place the biscuits on a parchment-lined baking sheet, close together for softer sides or spaced apart for crispier edges. Brush the tops with 2 tablespoons heavy cream or buttermilk, then sprinkle with coarse sugar. Bake for 15 to 18 minutes, or until the tops are golden and the biscuits feel set.

6-Sixth step: whip the cream While the biscuits bake, pour 1 cup heavy cream into a chilled bowl. Beat with a hand mixer or whisk until soft peaks begin to form. If you like a sweeter cream, you can add a small spoonful of sugar, but the berries already bring plenty of sweetness. Stop whipping before it gets stiff.

7-Seventh step: assemble and serve Let the biscuits cool for a few minutes so they are warm, not hot. Slice each biscuit in half, spoon on a generous amount of strawberries and their juices, then add a cloud of whipped cream and the biscuit top. Finish with a few extra berries and a drizzle of syrup from the bowl. Serve right away for the best texture.