1-First Step: Prepare the strawberries. Place 6 to 7 cups quartered strawberries in a large bowl. Add 1/4 cup plus 2 tablespoons granulated sugar and 1 teaspoon pure vanilla extract. Stir gently, then let the berries sit at room temperature for 20 to 30 minutes. During this time, the sugar draws out the juices and creates a sweet syrup that soaks beautifully into the biscuits. If your strawberries are very ripe, you may need a little less resting time. If they are a bit firm, give them the full 30 minutes.

2-Second Step: Chill and mix the biscuit ingredients. Preheat your 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. This dry mixture gives the biscuits their structure and flavor. Next, add 3/4 cup unsalted butter, cold and cubed. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the texture looks like coarse crumbs with a few pea-sized pieces of butter remaining. Those butter pieces are what help create flaky layers.

3-Third Step: Add the buttermilk. Pour in 1 cup cold buttermilk and stir just until the dough comes together. The dough should look a little shaggy. Do not overmix, because that can make the biscuits dense instead of tender. If the mixture seems too dry, add a tablespoon of buttermilk at a time. If you are using a dairy-free version, choose a similar plant-based liquid with a slightly tangy flavor for the best result.

4-Fourth Step: Shape and cut the biscuits. Turn the dough onto a lightly floured surface. Pat it gently into a rectangle about 1 inch thick. Fold the dough over itself once or twice to build extra layers, then pat it down again. Cut out biscuits with a floured round cutter or slice them into squares if you want less waste and a more rustic look. Place the biscuits on a baking sheet lined with parchment paper, leaving a little space between each one. This step works well for busy cooks because square biscuits are quick and easy to make.

5-Fifth Step: Add the topping and bake. Brush the tops with 2 tablespoons heavy cream or buttermilk, then sprinkle on coarse sugar for sprinkling. Bake for 14 to 16 minutes, or until the tops are golden and the biscuits are cooked through. Every oven is a little different, so start checking at 14 minutes. The biscuits should feel light and should spring back when touched. If you like a deeper golden top, give them another minute or two, but watch closely so they do not overbrown.

6-Sixth Step: Whip the cream. While the biscuits bake, pour 1 cup heavy cream into a chilled bowl. Add a little of the remaining sugar if you want the cream sweeter, then beat it with a hand mixer or whisk until soft peaks form. The cream should be fluffy and smooth, not stiff and grainy. If you want a lightly sweet topping, you can also add a small splash of vanilla. This is a great step for newlyweds, students, or anyone who wants a quick dessert with a homemade feel.

7-Final Step: Assemble and serve. Let the biscuits cool for about 10 minutes after baking. Split each biscuit in half. Spoon the strawberries and their juices over the bottom half, add a generous dollop of whipped cream, then finish with the top biscuit half. Add a little more cream and strawberries on top if you like a fuller presentation. Serve right away for the best texture, since the biscuits are at their most tender when freshly baked. If you want a more elegant dessert, add a mint leaf or a few sliced strawberries on the plate.