1-First step: Macerate the strawberries Start by stirring the quartered strawberries with 1/4 cup granulated sugar in a medium bowl. Set them aside while you make the biscuits. As the berries sit, they soften and release their juices, which gives you that sweet, glossy topping every good homemade strawberry shortcake needs.

2-Second step: Preheat and mix the dry ingredients Preheat your oven to 400°F. 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. This dry mix creates the base for a tender strawberry shortcake recipe from scratch.

3-Third 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 cut it in until coarse crumbs form. You want pea-sized pieces of butter throughout the dough. Those cold bits melt in the oven and help make the biscuits flaky.

4-Fourth step: Add the buttermilk Pour in 1 cup cold buttermilk and gently fold the dough just until it comes together. The dough should look a little shaggy. If you are using a substitute, whole milk can work in a pinch, though buttermilk gives the best tang and texture.

5-Fifth step: Fold and shape the dough Turn the dough onto a lightly floured surface. Pat it into a rough rectangle, then fold it over itself several times. This simple folding step helps build layers without overworking the dough. After that, gently pat the dough to about 1-inch thickness and cut it into 2.75- to 3-inch rounds. Re-roll scraps only once or twice if needed so the biscuits stay tender.

6-Sixth step: Bake the biscuits Arrange the rounds in a skillet or on a parchment-lined baking sheet. Brush the tops with 2 tablespoons heavy cream or buttermilk, then sprinkle with coarse sugar. Bake for 18 to 22 minutes, until the biscuits are tall and golden brown. The kitchen will smell amazing, and the tops should feel lightly firm when done.

7-Seventh step: Whip the cream In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until soft to medium peaks form. The cream should hold its shape but still look smooth and silky. If you like a sweeter dessert, you can add a little more sugar, but the recipe works beautifully as written.

8-Eighth step: Assemble and serve Split the warm biscuits in half. Spoon the macerated strawberries over the bottom half, add a generous dollop of whipped cream, then place the top biscuit over everything or serve it open-faced. For the prettiest result, finish with a few extra berries and a light spoonful of their syrup.