1-First Step: Macerate the strawberries Place the 6 to 7 cups quartered strawberries in a large bowl. Add 1/4 cup granulated sugar and stir gently until the berries are coated. Refrigerate the bowl while you make the biscuits. This resting time is important because it helps the strawberries release their juices and develop that classic syrupy texture. If you have time, let them sit for at least 20 to 30 minutes.

2-Second Step: Preheat the oven and prepare your pan Set your oven to 400°F. Line a baking sheet with parchment paper, or lightly grease a cast iron skillet if you prefer a more rustic look. This recipe makes about 10 to 12 servings, so give yourself enough room for the biscuits to bake evenly. Keeping the oven fully preheated helps the biscuits rise fast and stay light.

3-Third Step: Mix the dry biscuit ingredients 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. Starting with cold flour helps keep the butter from warming too quickly. That cold start is one of the easiest ways to get a flaky biscuit.

4-Fourth Step: Cut in the butter Add 3/4 cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, a fork, or your fingertips to cut in the butter until the mixture looks like coarse crumbs. You should still see small pieces of butter throughout the dough. Those bits melt in the oven and create the tender layers that make shortcake biscuits so good.

5-Fifth Step: Add the buttermilk and bring the dough together Pour in 1 cup cold buttermilk and fold gently with a spatula or wooden spoon until the dough just starts to come together. Try not to overmix. The dough may look a little shaggy at first, and that is perfectly fine. Overworking it can make the biscuits tough instead of soft.

6-Sixth Step: Shape the biscuit dough Turn the dough onto a lightly floured work surface. Using floured hands, flatten the dough, then fold it over itself several times. This folding motion helps build layers. Pat the dough into a thick circle, about 1 inch to 1 1/2 inches thick. Avoid twisting the cutter when cutting the biscuits because twisting can seal the edges and prevent a good rise.

7-Seventh Step: Cut and arrange the biscuits Use a 2.75-inch or 3-inch round cutter to cut out the biscuits. Rework the scraps as needed, but handle the dough as little as possible. Arrange the rounds on the prepared baking sheet or in the cast iron skillet, leaving a little space between each one for air to move around.

8-Eighth Step: Add the finishing touch before baking Brush the tops with 2 tablespoons heavy cream or buttermilk. Then sprinkle coarse sugar over each biscuit for a sparkly, lightly crunchy top. This simple step makes the biscuits look bakery-worthy and adds a pleasant texture.

9-Ninth Step: Bake until golden brown Bake for 18 to 22 minutes at 400°F, or until the biscuits are tall and golden brown on top. The exact time may vary a little depending on your oven and the size of your cutter. If the tops brown too quickly, you can loosely cover them with foil near the end of baking.

10-Tenth Step: Cool the biscuits Let the biscuits cool for at least 10 minutes before assembling. This helps the inside finish setting and keeps the whipped cream from melting too fast. They should still be slightly warm when served, which makes the final dessert feel extra comforting.

11-Eleventh Step: Make the whipped cream In a clean bowl, whip 1 cup heavy cream with the remaining 2 tablespoons granulated sugar and 1 teaspoon pure vanilla extract. Whip until soft-medium peaks form. That means the cream should hold its shape, but still look soft and pillowy. Do not overwhip, or it can turn grainy.

12-Final Step: Assemble and serve Slice each biscuit in half. Spoon the macerated strawberries and their juices over the bottom half, then add a generous spoonful of whipped cream. Set the top half on top and finish with a little more berries and cream. Serve right away for the best texture. The warm biscuit, juicy strawberries, and cold cream create the classic strawberry shortcake experience everyone loves.