Buttermilk Strawberry Shortcake

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

Line a baking sheet with parchment paper.

3 . Stage

Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.

4 . Stage

Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)

5 . Stage

Stir in buttermilk until the flour mixture is moistened.

6 . Stage

Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.

7 . Stage

Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.

8 . Stage

Bake in the preheated oven until golden brown, 15 to 20 minutes.

9 . Stage

Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.

10 . Stage

Serve the strawberries with juice over the biscuits.