3. Add the dry ingredients. Add flour, baking powder and salt, and stir with a fork.

4. Add the butter. Add the butter and use your fingers to rub the butter into the flour mixture until it forms pea-sized pieces.

5. Add the cream. Drizzle in the cream and mix with a fork until combined. (Dough will be sticky.)

6. Form into mounds. Form dough into 8 large, tall mounds using a large spoon or ice cream scoop and space 2 inches apart on the prepared baking sheet (the taller the mounds of dough, the easier they will be to slice in half).

7. Sprinkle with sugar. Sprinkle the top of the biscuits with remaining 1 teaspoon sugar.

8. Bake the biscuits. Bake until the bottoms of the biscuits are deeply golden and the tops are lightly brown, 15 to 20 minutes.

9. Whip the cream. Combine the heavy cream and sugar in the bowl of a stand mixer fitted with the whisk attachment, and beat on medium-high speed just until stiff peaks form (do not overwhip), about 90 seconds. (Alternatively, use a large bowl and a hand mixer.)

Assemble the shortcakes. Split the biscuits in half crosswise. Spoon strawberries over the bottom half and top with a dollop of whipped cream. Finish with the top biscuit.

(Grace Elkus is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)