1-First step: prep the strawberries Start by stirring 6 to 7 cups of quartered strawberries with 1/4 cup granulated sugar in a bowl. Cover the bowl and refrigerate while you make the biscuits. This resting time helps the berries release their juices, which creates that classic syrupy filling everyone loves in Strawberry Shortcake. If your berries are very ripe, you may need less resting time. If they are firmer, let them sit a little longer so the sugar can draw out more flavor.

2-Second step: heat the oven and mix the dry ingredients Preheat the oven to 400°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 mix gives the biscuits their lift and flavor. Using aluminum-free baking powder helps keep the taste clean and fresh, which matters in a dessert as simple as Strawberry Shortcake.

3-Third step: cut in the butter Add 3/4 cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter in until coarse crumbs form. The pieces of butter should stay cold so they melt in the oven and create flaky layers. If the butter softens too much, the biscuits can turn dense instead of light. For the best results, keep everything chilled until you are ready to bake.

4-Fourth step: bring the dough together Pour in 1 cup cold buttermilk and gently fold the mixture until the dough starts to come together. Do not overmix, since that can make the biscuits tough. The dough should look a little shaggy at first, but it will hold when pressed together. If you need a dairy-free option, a similar plant-based milk with a little acid can work in a pinch, though the texture will be slightly different.

5-Fifth step: fold and shape the biscuit dough Turn the dough onto a lightly floured surface. Pat it into a 3/4-inch-thick rectangle, then fold it over itself several times to build layers. This step is one of the best tricks for a tall, flaky Strawberry Shortcake biscuit. Press it out again and cut into 2.75- to 3-inch circles. Try not to twist the cutter, since twisting can seal the edges and stop the biscuits from rising properly.

6-Sixth step: bake until golden Place the dough circles on a skillet or baking sheet, leaving a little space between each one. Brush the tops with 2 tablespoons heavy cream or buttermilk, then sprinkle with coarse sugar. Bake for 18 to 22 minutes, or until the tops are golden and the biscuits are cooked through. The brushed cream helps the tops turn crisp and lightly browned, which adds a nice finish to every serving.

7-Seventh step: whip the cream While the biscuits cool slightly, whip 1 cup heavy cream with 2 tablespoons granulated sugar and 1 teaspoon pure vanilla extract until soft peaks form. You want the cream to hold its shape, but still look smooth and billowy. Soft peaks make the topping easy to spoon over the strawberries without it feeling too stiff. If you prefer a less sweet topping, you can reduce the sugar a little, but keep enough to balance the berries.

8-Eighth step: assemble and serve Split the biscuits in half with a serrated knife. Spoon the strawberries and their juices over the bottom half, add a generous layer of whipped cream, and finish with the biscuit top. For a more dramatic dessert, add extra berries and another spoonful of cream on top. Serve right away so the biscuits stay tender and the cream stays fresh.