Homemade Strawberry Shortcake

1. Add sliced strawberries and the 2 to 3 tablespoons of sugar in a small bowl. Stir to cover the strawberries with the sugar. Cover with plastic wrap and let it sit in the fridge for about an hour until the juices are released. 

Biscuits

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
3. Using a box grater, grate the butter into the dry ingredients. You can also use a pastry cutter and cut the butter into the flour until the butter has been into pea size crumbles. 
4. Add the buttermilk and stir until the flour is just incorporated. Give it a knead a few times with your hands if it didn’t come together fully by stirring it. 
5. Turn the dough out on a lightly floured surface. Press the dough out until it’s about an inch thickness. I used my hands and pinched together any big cracks as I was pressing it out. You can also lightly flour the top of the dough and roll it out.
6. Using a biscuit cutter (mine was 3 1/2 inches), cut out 6 biscuits with it. Place onto the prepared baking sheet.
7. Brush the heavy cream on top of the biscuits.
8. Place into the oven and bake for 15 minutes. The edges should be golden brown.
9. Remove from the oven and let cool.

Whipped Cream

1. In a large mixing bowl, add in the heavy cream. Beat with a hand mixer on medium until it thickens to a soft peak. 
2. Add the vanilla extract and powdered sugar and continue to beat until stiff peaks form. 
3. Add the whipped cream in a piping bag with a large straight tip. 

Assemble

1. Cut the cooled biscuits in half. Add strawberries and juice. Pipe a layer of whipped cream. Add the top biscuit. Add a small dollop of whipped cream on top and a strawberry.