Easy Homemade biscuits/Strawberry Shortcakes

Directions

• Start with the strawberries: Stir the strawberries and 1/4 cup sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to get macerated and be sweetly juicy.
• Preheat oven to 200°C. Mix the flour, sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients by pulsing several times in the processor. Pulse until coarse crumbs form. Pour the mixture into a large bowl.
• Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps.
• Arrange on a lined baking sheet.
• Brush the tops with 2 Tablespoons heavy cream and sprinkle with coarse sugar. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
• Make the whipped cream
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
• Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.