How To Make Traditional Strawberry Shortcake

Macerate strawberries in sugar and orange juice.

Combine flour, sugar, baking powder, and salt in a large bowl. Add cold butter to the dry ingredients and cut it in with a pastry cutter. Add cold buttermilk to the mixture. Pulse in a food processor until mixture is just combined and crumbly.

Dump dough onto prepared surface and roll into a rectangle shape. Use a sharp knife to cut straight down into the dough to create 12 equal-sized squares. Sprinkle with turbinado sugar. Bake for 14-15 minutes.

Cut the biscuits in half and applying a generous scoop of whipped cream to the bottom half of each biscuit.  Top with some of the macerated strawberries. Add the top half of the biscuit and finish off each shortcake with another dollop of whipped cream and  more strawberries.