Strawberry Shortcake

1. Preheat oven to 425°F. Make sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).
2. In a large bowl, combine flours, remaining 1/3 cup sugar, baking powder, and salt. Whisk. Cut in butter with a pastry fork until mixture resembles coarse meal. Add milk and combine until moistened. Do not over process.
3. Turn out dough onto a lightly floured surface and gently pat dough into a 4-by-8-inch rectangle. Imperfections are welcome. I prefer the rustic look.
4. Cut dough into 8 squares. Transfer to a baking sheet; sprinkle with turbinado sugar. Bake until golden, 20-25 minutes; cool on a baking sheet.
5. Make whipped cream: In a bowl, beat heavy cream with an electric mixer until soft peaks form. Add confectioners’ sugar and beat again until combined.
6. To serve, split biscuits with a serrated knife; layer with berries and whipped cream.