4 to 6 cups strawberries (washed, hulled, and sliced)
1/4 cup sugar (or more, to taste)
FOR THE SHORTCAKES:
3 cups all purpose flour
4 tablespoons sugar
3 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup cold unsalted butter (cubed)
1 ½ cups buttermilk
1 tablespoon heavy whipping cream
1 tablespoon turbinado (coarse sugar)
FOR THE WHIPPED CREAM:
1 cup cold heavy whipping cream
2 tablespoons sugar
½ teaspoon vanilla
PREPARE THE STRAWBERRIES:
Toss sliced strawberries with sugar. Cover and set aside. The strawberries will create juice as they sit.
MAKE THE SHORTCAKES:
Preheat oven to 400 degrees.
Place flour, sugar, baking powder, baking soda, and salt in a food processor. Pulse to combine.
Add butter to food processor and pulse until the butter is incorporated and the flour has a sand-like texture.
Pour 1 ¼ cups buttermilk into a mixing bowl. Stir in flour mixture until completely moistened. (Add additional ¼ cup buttermilk if needed to get completely combined.)
Divide dough into 8 portions. Create mounds on a baking sheet. Pat down to flatten slightly if desired. Brush with heavy whipping cream. Sprinkle with turbinado sugar.
Bake until edges are lightly browned, about 18 to 20 minutes. Allow to cool completely before serving,
MAKE THE WHIPPED CREAM:
To make whipping cream, add cold heavy whipping cream, sugar, and vanilla to a stand mixer bowl. Whisk at high speed until stiff peaks form, about 1 to 2 minutes.
Serve strawberry shortcake by slicing shortcakes in half across the width. Place bottom cake on a serving dish and top with sugar-soaked strawberries. Add a layer of whipped cream and top with the remaining shortcake.