Ugly Cake Shop

Step 1. In a medium bowl, toss the sliced strawberries with 1/4 cup of the granulated sugar. Let them sit at room temperature for at least 30 minutes to allow the juices to macerate into a syrup.

Step 2. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.

Step 3. In a large mixing bowl, whisk together the flour, remaining 1/4 cup granulated sugar, baking powder, baking soda, and salt.

Step 4. Using a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

Step 5. Make a well in the center and pour in the buttermilk. Stir with a fork just until a shaggy dough forms. Do not overwork the dough.

Step 6. Drop 6 equal mounds of dough onto the prepared baking sheet. Bake for 12-15 minutes or until the tops are golden brown.

Step 7. While the biscuits cool slightly, whip the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.

Step 8. Split the warm biscuits in half horizontally. Spoon a generous amount of strawberries and syrup over the bottom half, top with a large dollop of whipped cream, and place the top biscuit back on. Serve immediately.