1-Preheat your oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper. Wash and slice fresh strawberries, then toss them with 2 tbsp of sugar and let them macerate for about 30 minutes to release natural juices.

2-Mix dry ingredients: In a large bowl, mix 2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 cup granulated sugar. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Stir in 3/4 cup heavy cream until the dough just comes together, avoiding overmixing for tender shortcakes.

3-Shape and bake the dough: Turn the dough onto a lightly floured surface and gently knead it 3-4 times, then pat it into a 1-inch thick circle and cut into 6-8 rounds. Place the shortcake rounds on the prepared baking sheet and bake for 12-15 minutes or until golden brown, then remove from the oven and let them cool slightly.

4-Finish and assemble: To finish, whip 1 cup of heavy cream until soft peaks form, adjusting sweetness to taste. Assemble by slicing each shortcake in half horizontally, spooning macerated strawberries over the bottom half, adding a generous dollop of whipped cream, and topping with the other biscuit half. For dietary adaptations, substitute ingredients as needed to keep the texture and flavor just right, and remember this dish is best enjoyed fresh.