1-First Step: Macerate the strawberries Place the 6 to 7 cups of quartered strawberries in a medium bowl. Add 50 grams of the granulated sugar and stir gently so the berries are coated. Set the bowl in the refrigerator while you make the biscuits. This rest time helps the strawberries release their juices, which gives the Strawberry Shortcake that sweet, glossy filling everyone loves.

2-Second Step: Preheat the oven and prepare the pan Heat the oven to 204°C. You can use a skillet or a baking sheet, depending on what you have. If you are using a baking sheet, line it with parchment if you want easier cleanup. Lightly dust your hands and work surface with flour so the dough will not stick.

3-Third Step: Mix the dry biscuit ingredients In a large bowl, combine 345 grams all-purpose flour, the remaining 50 grams granulated sugar, 4 teaspoons aluminum-free baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Whisk them together well so the leavening and salt are evenly spread through the flour. This helps the biscuits bake evenly and keeps the texture soft.

4-Fourth Step: Cut in the butter Add 170 grams unsalted butter that is cold and cubed. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour mixture until coarse crumbs form. Some pea-sized pieces of butter are good. Those cold butter bits melt in the oven and create the flakier layers that make homemade Strawberry Shortcake biscuits so delicious.

5-Fifth Step: Add the buttermilk Pour in 240 milliliters cold buttermilk. Fold the mixture gently with a spoon or spatula just until the dough starts to come together. The dough may look a little rough, and that is fine. Overmixing can make the biscuits tough, so stop as soon as the flour is mostly hydrated.

6-Sixth Step: Shape and fold the dough Turn the dough onto a floured surface. Pat it into a rectangle about 3/4 inch thick, then fold it over itself several times to build layers. This is one of the best tricks for a more tender Strawberry Shortcake biscuit. Keep the folding gentle and do not press too hard. Good biscuit dough should feel soft, slightly shaggy, and just combined. If you work it too much, the biscuits can turn dense.

7-Seventh Step: Cut the biscuits Use a 2 3/4 to 3-inch round cutter to cut out the biscuits. Gather the scraps, pat them together once or twice, and cut more rounds. Arrange the biscuits in a skillet or on a baking sheet so they touch each other. That close placement helps them rise upward and encourages soft sides.

8-Eighth Step: Brush and bake Brush the tops with 30 milliliters heavy cream or buttermilk, then sprinkle with coarse sugar. Bake for 18 to 22 minutes, or until the tops are golden brown and the biscuits look set. If you are serving someone with less sugar tolerance, you can skip the coarse sugar topping, but the biscuits will still bake well.

9-Ninth Step: Whip the cream While the biscuits bake, pour 240 milliliters heavy cream into a chilled bowl. Add 25 grams granulated sugar and 1 teaspoon vanilla extract. Whip until soft peaks form. Keep the cream cold for the best texture. If your kitchen is warm, place the bowl over another bowl filled with ice to help it whip faster.

10-Tenth Step: Assemble the Strawberry Shortcake Let the biscuits cool slightly, then slice each one in half. Spoon strawberries and their juices over the bottom half, add a generous cloud of whipped cream, and finish with the biscuit top. For a fuller dessert, add a second spoonful of berries and another dollop of cream on top. Serve right away while the biscuits are still tender and warm.