First, in your large bowl, combine the flour, 2 tablespoons of sugar, baking powder, and salt. Whisk together to ensure everything is evenly distributed.

Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs. This creates the flaky layers in the biscuits.

Gradually stir in the milk until a soft dough forms. Don’t overmix the dough. A gentle touch is key.

Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Leave some space between the biscuits.

Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until lightly browned. Keep an eye on them to prevent burning.

Remove the biscuits from the oven and let them cool completely on a wire rack. This prevents them from becoming soggy.

While the biscuits are cooling, prepare the strawberry topping. In your medium bowl, combine the chopped strawberries, orange juice, and the remaining 1 tablespoon of sugar.

Toss the strawberries gently to combine. Let them sit for a few minutes to allow the flavors to meld.

To assemble the shortcakes, split each biscuit in half horizontally. Place the bottom halves on serving plates.

Top each biscuit bottom with a generous dollop of whipped topping. Then, spoon the strawberry mixture over the whipped topping.

Replace the biscuit tops. You can add more whipped cream to the very top, if desired. Serve immediately and enjoy!