Strawberry Shortcake

https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/

Strawberries
6–7 cups quartered strawberries

Whipped Cream
1 cup whipping cream
and 1 tsp gelatin (only if you want to make in advance and have it hold shape)
plus 1 tbsp cold water
3 tbsp caster sugar or fine grain sugar or powder sugar
and 1 tsp vanilla

Biscuits
3 cups flour
1/4 cup granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, cold and cubed
1 cup cold buttermilk or regular milk
2 Tablespoons heavy cream (or buttermilk)
coarse sugar, for sprinkling

Directions

1. Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. 
2. Make the biscuits: Preheat oven to 425°F. 
3. Mix the flour, granulated sugar, baking powder, and salt together in a food processor. 
4. Whisk or pulse until combined. 
5. Add the cubed butter and cut into the dry ingredients by pulsing several times in the processor. Pulse until coarse crumbs form. Then pour the mixture into a large bowl.
6. Pour milk on top. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. 
7. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. 
8. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles - DO NOT TWIST the cutter (it prevents biscuits from rising properly). Re-roll any scraps until you have about 12 biscuits. 
9. Arrange close together on a lined baking sheet. (Make sure they’re touching - helps them rise)
10. Brush the tops with 2 Tablespoons heavy cream and sprinkle with coarse sugar. 
11. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
12. Make the whipped cream (see instructions below)
13. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Stabilized Whipped Cream Topping *this can be done much more quickly/easily without the gelatin if you don't care about it holding its shape perfectly for an extended period of time

• 1 cup whipping cream
• 1 tsp gelatin
• 1 tbsp cold water
• 3 tbsp caster sugar or fine grain sugar or powder sugar
• 1 tsp vanilla

1. Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.
2. The gelatin will bloom and become soft.
3. Place gelatin in a double boiler or microwave for 10 sec interval until all the gelatin granules are dissolved.
4. Set aside to cool but not set. This is very important.
5. Pour the whipped cream into a mixer bowl.
6. Turn the mixer on medium.
7. After a minute – slowly add in the sugar.
8. Once the cream has reached between soft and stiff peaks – add a tablespoon or two of whipped cream to the gelatin to equalize the temperature.
9. Now pour the gelatin mixture into the mixer bowl and continue to whip
10. Add the vanilla
11. Do not over beat at this point. You will see the cream will hold stiff peaks.
12. This whipped cream can be used immediately.
13. You can spread it over a cake or pipe as needed.