1-First Step: Prepare the strawberries Start by washing, hulling, and quartering 6 to 7 cups of strawberries. Place them in a bowl with 1/4 cup granulated sugar and stir well. Let them sit in the refrigerator while you make the biscuits. This gives the berries time to release their juices, which creates a sweet sauce for layering later.

2-Second Step: Preheat the oven and get your pan ready Set your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, or use a large skillet if you want the biscuits to bake close together. Keeping the biscuits touching helps them rise up and stay soft on the sides.

3-Third Step: Mix the dry 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. Mixing the dry ingredients first spreads the leavening evenly through the dough, which helps the biscuits bake up light and tall.

4-Fourth Step: Cut in the butter Add 3/4 cup cold and cubed unsalted butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to cut the butter in until the mixture looks like coarse crumbs with some pea-sized pieces left. Those butter bits melt in the oven and create flaky layers. Cold butter matters here, so try not to let it soften too much.

5-Fifth Step: Add the buttermilk Pour in 1 cup cold buttermilk and gently fold the dough together. The dough should look a little rough, and that is okay. Mix only until it starts to come together. Overmixing can make the biscuits tough instead of soft.

6-Sixth Step: Shape the biscuit dough Turn the dough onto a lightly floured surface. Pat it into a rectangle, then fold it over itself a few times. Flatten and fold several times to build layers, then gently pat it to about 1-inch thickness. This step helps the biscuits bake with a tender center and light, flaky edges.

7-Seventh Step: Cut and arrange the biscuits Use a biscuit cutter or round cutter to cut the dough into circles. Press straight down without twisting, since twisting can seal the edges and reduce the rise. Arrange the biscuits touching in a skillet or place them close together on the baking sheet. They can even kiss each other a little on the pan, which gives softer sides and a nice pull-apart texture.

8-Eighth Step: Brush, sprinkle, and bake Brush the tops with 2 tablespoons heavy cream or buttermilk. Sprinkle on coarse sugar for a sweet, sparkling finish. Bake for 18 to 22 minutes, or until the tops are golden brown and the biscuits are cooked through. If you like a little more color, keep them in for the full time, but watch closely near the end.

9-Ninth Step: Make the whipped cream While the biscuits cool slightly, beat 1 cup heavy cream with the remaining 2 tablespoons granulated sugar and 1 teaspoon pure vanilla extract. Mix until soft peaks form. The whipped cream should be fluffy and smooth, not stiff and grainy. Stop as soon as the cream holds gentle peaks.

10-Tenth Step: Assemble and serve Split each biscuit in half with a serrated knife. Spoon strawberries and their juices over the bottom half, add a generous dollop of whipped cream, then top with the biscuit lid or serve open-faced. Finish with a few extra berries and a little cream on top if you want a bakery-style look.