1-First Step: Prep the strawberries Place the 6 to 7 cups of quartered strawberries in a bowl. Add 1/4 cup granulated sugar and stir well. Set the bowl aside so the berries can sit and release their juices while you make the biscuits. This is where a lot of the flavor comes from, so do not skip it.

2-Second Step: Heat the oven and prepare the pan Preheat your oven to 400°F. Line a baking sheet or prepare a skillet for the biscuits. If your skillet is not well seasoned, brush it with a little oil before arranging the dough. This helps keep the biscuits from sticking.

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. Mix until everything is evenly combined. This helps the biscuits bake up with a consistent texture.

4-Fourth Step: Cut in the butter Add 3/4 cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to work the butter in until coarse crumbs form. Keep the butter cold so the biscuits turn out flaky. Small butter pieces are what create those lovely layers during baking.

5-Fifth Step: Add the buttermilk Pour in 1 cup cold buttermilk. Fold gently with a spatula just until the dough starts to come together. The dough will look a little rough at first, and that is okay. Overmixing can make the biscuits tough, so stop as soon as the dough holds.

6-Sixth Step: Fold the dough for layers Turn the dough out onto a lightly floured surface. Flatten it gently, then fold it over itself several times. This is one of the best tricks for a homemade shortcake with tender layers. Keep the dough cool and work quickly so the butter stays firm.

7-Seventh Step: Cut the biscuits Pat the dough to about 1 inch thick. Use a biscuit cutter to cut 2.75- to 3-inch circles. Press straight down without twisting the cutter, because twisting can seal the edges and prevent a good rise. Arrange the circles in your skillet or on a baking sheet, leaving a little space between them.

8-Eighth Step: Add the finishing touch before baking Brush the tops with 2 tablespoons heavy cream or buttermilk. Sprinkle coarse sugar over each biscuit for a gentle crunch and a pretty finish. This step gives the shortcakes a bakery-style look and a lightly crisp top.

9-Ninth Step: Bake the biscuits Bake at 400°F for 18 to 22 minutes, or until the tops are golden and the biscuits are cooked through. The exact timing can vary by oven, so start checking near the 18-minute mark. The shortcakes should feel set and lightly firm when done.

10-Tenth Step: Whip the cream In a cold bowl, whip 1 cup heavy cream with the remaining 2 tablespoons sugar and 1 teaspoon pure vanilla extract. Beat until soft peaks form. Soft peaks give the cream a smooth, spoonable texture that works beautifully in a strawberry shortcake recipe.

11-Final Step: Assemble and serve Let the biscuits cool just enough to slice, then cut them in half. Spoon the strawberries and juices over the bottom half, add a generous layer of whipped cream, and place the top half of the biscuit over everything. Finish with a little more berries and cream if you like. Serve right away for the best texture.