Strawberry Shortcake

In medium-sized bowl, combine strawberries and sugar. Let sit for 1–3 hours. The sugar brings out the natural juices in the strawberries.

In another medium bowl, whisk flour, sugar, baking powder and salt. Grate chilled butter with the large end of a box grater. Stir in butter and add buttermilk slowly until rough ball forms.

Roll out dough onto lightly floured surface to about 1/2 inch thickness. Cut with standard biscuit cutter or round drinking glass. Bake at 450ºF on parchment covered baking sheets for 15 minutes or until lightly browned.

Chill bowl and beaters for 20–25 minutes. Add whipped cream and powdered sugar and beat until stiff peaks form. Do not over-beat. This can take from 1 to several minutes.

Using an old style potato masher, mash half of the strawberries. Split biscuits, top with strawberries and whipped cream.