Preparation

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, and ¼ cup sugar for the biscuits.
• Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
• Stir in the ¾ cup cold heavy cream until just combined. Do not overmix.
• Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about ¾ inch thickness.
• Use a 3-inch biscuit cutter to cut out rounds. Place the rounds on the prepared baking sheet. Reroll scraps once if needed.
• Brush the tops lightly with a little extra cream and sprinkle with the remaining 2 tablespoons of sugar.
• Bake for 12 to 15 minutes, or until the tops are golden brown. Let cool slightly on a wire rack.
• While biscuits bake, prepare the strawberries: In a medium bowl, toss the sliced strawberries with ¼ cup sugar. Let them sit at room temperature for at least 20 minutes to macerate.
• Prepare the whipped cream: In a chilled bowl, whip 1 cup of heavy cream until soft peaks form.
• To assemble, split a warm or cooled shortcake biscuit in half horizontally. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with whipped cream, then place the top half of the biscuit on top. Add more cream and strawberries. Serve immediately.