1-In a large bowl, whisk together the flour, sugar, baking powder, and salt, then cut in the cold butter until the mixture looks like coarse crumbs.

2-Gently stir in the milk to form a soft dough, making sure not to over-mix for that perfect texture.

3-Turn the dough onto a floured surface, pat it into a 1-inch thick shape, and cut it into 6-8 squares or rounds.

4-Bake the shortcakes on the prepared sheet for 12-15 minutes until they’re golden brown, while you prepare the strawberries by sprinkling them with sugar to let them macerate.

5-Whip the heavy cream until soft peaks form, and once everything’s ready, split the warm shortcakes, add strawberries and cream, then serve right away.