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1
Special equipment: a pastry blender and a 3-inch biscuit cutter, optional
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2
For the strawberries: In a medium bowl, mix the strawberries and granulated sugar.
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3
Set aside, covered, for at least 30 minutes and up to 3 hours in order for the sugar and strawberries to a make a sauce.
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4
The longer this sits, the juicier the strawberries will become.
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5
For the shortcakes: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray.
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6
In a large mixing bowl, combine the flour and butter.
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7
Using a pastry blender, cut the butter into the flour until it resembles coarse meal.
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8
Stir in the baking powder, salt, granulated sugar and baking soda.
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9
Make a well in the center and pour in the buttermilk.
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Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball.
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11
(The dough will be slightly dry.)
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12
Sprinkle a work surface with flour, coat your palms and rub some on a rolling pin.
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13
Turn out the dough onto the work surface.
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14
Knead the dough for 1 to 2 minutes, folding it over onto itself each time.
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15
Roll the dough to about 1/2 inch thick.
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16
Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits.
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17
Reshape the leftover dough into a ball, roll it out again and cut out more biscuits until there is no dough remaining.
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18
Put the biscuits on the prepared baking sheet, brush the tops with the heavy cream and sprinkle with the turbinado sugar.
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Bake until the tops are golden brown, 10 to 12 minutes.
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20
While the biscuits are still hot, spread some softened butter on top of each one with a pastry brush and let it melt.
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21
Spoon some of the strawberries and their sauce on top of each biscuit and serve.
