1-First, mix 6 to 7 cups quartered strawberries with 1/4 cup granulated sugar and refrigerate to let their juices flow.

2-Preheat the oven to 400°F (204°C) to get ready for baking.

3-In a bowl, combine 2 3/4 cups flour, 1/4 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.

4-Next, cut 3/4 cup cold cubed butter into the dry ingredients until coarse crumbs form.

5-Add 1 cup cold buttermilk and gently fold until the dough starts to come together; it might look shaggy, but that’s okay.

6-Transfer the dough to a floured surface and fold and flatten it three times to build flaky layers, then press it to about 3/4 inch thick.

7-After that, cut the dough into 2.75 or 3 inch circles without twisting the cutter to help them rise properly.

8-Re-roll any scraps to make 10 to 12 biscuits total and arrange them close together on a cast iron skillet or lined baking sheet.

9-Brush the tops with 2 tablespoons heavy cream or buttermilk and sprinkle with coarse sugar for a sweet crust.

10-Bake for 18 to 22 minutes until golden, then let them cool for at least 10 minutes.

11-Meanwhile, whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract at medium-high speed until soft to medium peaks form, about 3 minutes.

12-To serve, slice the biscuits in half and layer with the prepared strawberries and fresh whipped cream, then enjoy right away.