Cut up the strawberries into slices or quarters, then put them into a bowl. Sprinkle the granulated sugar over the berries and stir. Put the bowl in the fridge while you make the shortcakes so the strawberries can release their juices.

Preheat the oven to 400º F.

In a large mixing bowl combine the flour, granulated sugar, baking powder, baking soda and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.

Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky.

On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.

Lamination (folding the dough to create flaky layers!): Press the dough into a rectangle. Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.

Shape the dough into a rectangle that is about 1.5 inches tall.

Use a 3 inch biscuit cutter to cut out circles. When using the cutter, press down straight without twisting because twisting can seal the edge, leading to poor rising of the shortcake.

Place the biscuits 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.

Brush the tops of the biscuits with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Sprinkle the biscuits with coarse sanding sugar.

Bake for 15-20 minutes or until the biscuits are lightly golden. Allow the biscuits to cool.

Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.

Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

Assemble Strawberry Shortcakes

Slice a biscuit in half. Top one half with strawberries and whipped cream. Place the other half of the biscuit on top. Top with additional strawberries and whipped if desired.