Directions

1. Combine strawberries with 1/4 cup sugar in a large bowl.
2. Cover and refrigerate to allow the juices to release.
3. Preheat oven to 400°F (204°C).
4. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
5. Cut cold butter into the dry mixture using a pastry cutter (or food processor) until coarse crumbs form.
6. Pour in buttermilk and gently mix until a shaggy dough forms.
7. Transfer to a floured surface. Flatten into a 3/4-inch rectangle, fold, and repeat 3 times to create layers.
8. Cut into 10–12 biscuits using a round cutter (avoid twisting the cutter).
9. Place biscuits close together on a baking sheet or in a cast iron skillet.
10. Brush tops with cream and sprinkle with coarse sugar.
11. Bake 18–22 minutes until golden brown. Cool slightly.
12. Beat heavy cream, 2 Tbsp sugar, and vanilla on medium-high speed until soft peaks form (about 3 minutes).
13. Slice biscuits in half.
14. Layer with juicy strawberries and whipped cream.
15. Serve immediately and enjoy!