Strawberry Shortcake

In a large bowl, whisk flour, baking powder, granulated sugar, and salt. Add butter and, using your hands, work butter into flour until pea-size pieces form. Add buttermilk and stir with a rubber spatula until dough comes together.

On a clean surface, form dough into a rectangle about 1" thick. Starting on a long side, fold dough into thirds, like folding a letter. Rotate dough 90°. Using a rolling pin, gently pat back to a 1"-thick rectangle. Repeat folding process, working fast so butter doesn't melt.

Pat dough to a 1"-thick rectangle. Using a 3 1/2" round biscuit or cookie cutter, quickly press down (don’t twist!) to cut out rounds. Transfer to a parchment-lined baking sheet, spacing about 1/2" apart. Bring together dough scraps and cut out more rounds (you should have about 6).

Brush tops of biscuits with buttermilk and sprinkle with turbinado sugar. Freeze until cold, about 10 minutes.

Preheat oven to 425°. Bake biscuits until tops are golden brown, about 20 minutes.

In the large bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners' sugar on medium-high speed until soft peaks form.

Split biscuits in half. Top bottom half with whipped cream and strawberries, spooning over any juices from strawberries. Close with second half. Top with a little more strawberries and cream.