Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, diced butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2 cups all-purpose flour, 1 tbsp granulated sugar, 1 tbsp baking powder, 0.5 tsp salt, 0.5 cups unsalted butter
Gradually pour in the cold buttermilk, stirring gently until just combined. Turn the dough onto a lightly floured surface and fold it over a few times to incorporate. Pat the dough into a 1-inch thick rectangle and cut out rounds with a biscuit cutter or glass.
0.5 cups unsalted butter, 0.75 cups buttermilk
Place the biscuit rounds onto a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until golden brown and risen. Remove from oven and let cool slightly.
While the biscuits are baking, combine sliced strawberries with 2 tablespoons of granulated sugar in a bowl. Toss gently and let sit for about 10 minutes until the berries release their juices and become slightly syrupy.
1 pint fresh strawberries, 2 tbsp granulated sugar
In a chilled mixing bowl, beat the heavy cream with powdered sugar until soft peaks form. Be careful not to overwhip. Chill until ready to use.
1 cup heavy cream, 2 tbsp powdered sugar
Slice the warm biscuits in half horizontally. Spoon some of the strawberries and their syrup onto the bottom half, top with a dollop of whipped cream, then place the top biscuit over the cream. Garnish as desired and serve immediately.
