Prep the strawberries: Hull and slice the berries. Toss with 1/4 to 1/3 cup granulated sugar (adjust to taste) and a tiny pinch of salt. Let them sit for at least 20–30 minutes. They’ll release juices and become glossy and soft.

Heat the oven: Set to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt.

Cut in the butter: Add 6 tablespoons cold unsalted butter, cut into small cubes. Use a pastry cutter or your fingers to work it into the flour until you have pea-sized bits. Keep it cold; visible butter pieces mean flaky biscuits.

Add the cream: Pour in 3/4 cup heavy cream and stir just until the dough comes together. If it’s too dry, add 1–2 tablespoons more cream. Don’t overmix.

Shape the dough: Turn onto a lightly floured surface. Pat into a 1-inch thick rectangle. Fold in half once for layers, then pat back to 1 inch. Cut into 6–8 rounds or squares using a cutter or knife.

Top and bake: Place on the baking sheet, spacing slightly. Brush tops with a little cream and sprinkle with sugar for crunch. Bake 12–15 minutes, until tops are golden and bottoms are set.

Whip the cream: In a cold bowl, whip 1 cup heavy cream with 1–2 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form. Keep it soft and billowy, not stiff.

Cool the biscuits: Let baked shortcakes rest 10 minutes. This keeps the cream from melting instantly and helps the texture settle.

Assemble: Split a biscuit. Spoon on strawberries with plenty of their juices, add a generous dollop of whipped cream, and cap with the top. Add extra berries on the plate if you like.