For the biscuits:

1 cup all-purpose flour (plus more if needed)

1 cup cake or pastry flour

Pinch kosher salt

1 tablespoon baking powder

1 teaspoon baking soda

3 tablespoons sugar

5 tablespoons of cold butter (cut into small pieces)

1 cup buttermilk (which you may not use all of)

For the strawberries and cream:

1 quart of ripe strawberries

2 tablespoons sugar

2 cups heavy cream

1/2 teaspoon vanilla

To make the biscuits: reheat oven to 450 degrees. In a food processor, pulse together the dry ingredients. Pulse butter in until chunky, but well-combined. Slowly pulse in the buttermilk, just enough until the mixture forms into a ball. Remove the mixture from the food processor, and move to a floured working surface.

Knead it quickly, about 10 times, until it's not too wet, and not too sticky. Roll or press the dough to about -inch thick and into a rectangular shape. Using a biscuit cutter, cut 2-inch round biscuits. Place them on a baking sheet with ungreased parchment paper. Roll or press the dough again and repeat. You should get about 1 dozen biscuits from the dough. Bake in a preheated 450 degree oven for approximately 8 minutes until the biscuits are golden brown. Serve within an hour of making the biscuits if you can.

To make the strawberries and cream: Wash and hull the strawberries. Toss in with 1 tablespoon of sugar. Set aside for 10 minutes. Whip the cream with the remaining 1 tablespoon of sugar until soft peaks form. Fold in the vanilla. Split the biscuits in half. Fill them with cream, top with strawberries, and serve immediately.