Start by taking about a ½ cup of the strawberries and mash them in a medium-size bowl using a hand masher or fork. This releases their natural juices, creating a sweet sauce.
Add in the remaining cut strawberries to the mashed berries and toss them with the simple syrup. Cover and keep this mixture in the refrigerator until you’re ready to assemble your shortcake.
In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, and sugar until well combined. This dry mixture sets the stage for your biscuits.
Next, fold in the shredded cold butter until it’s mixed in. You want a crumbly texture, akin to coarse sand. Form a well in the center of the mixture using your hand.
In another small bowl, whisk together the eggs and buttermilk. Remember to reserve 2 tablespoons of this mixture for later. This will add richness to your biscuits.
Pour the egg mixture into the center of the well in the dry ingredients. Use a fork to combine all the ingredients until a thick dough forms. It’s okay if it looks a bit shaggy.
Transfer the dough to a clean, lightly floured surface. Roll it out gently until it’s about 1 inch thick. Make sure not to overwork the dough for the best texture.
Use a circle cookie cutter to cut out circles about 2 inches across. Place these in a 10-inch cast iron skillet or a 13x9 casserole dish lined with parchment paper. Aim for a total of 8 biscuits.
Reroll the leftover dough and continue cutting until all the dough is used. Every biscuit matters! Place them in the skillet or dish.
Brush the tops of the biscuits with the reserved egg and buttermilk mixture, then sprinkle with sugar in the raw. Bake in a preheated oven at 375°F for 25 to 30 minutes, or until they’re golden brown on top and cooked throughout.
Once baked, let the biscuits cool completely on a cooling rack. This step is crucial for the perfect layering.
To assemble, slice the biscuits in half or in thirds. Layer with whipped cream and the strawberry mixture between the biscuit layers. Serve immediately and watch them disappear!
