Not So Sweet Strawberry Shortcake

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar, divided
• 4 tablespoons chilled butter
• 3/4 cup buttermilk
• 1 cup very cold cream
• 3 cups strawberries

1. Preheat oven to 450u0b0F. In a large bowl whisk flour, baking powder, baking soda, salt and 1 tablespoon of sugar (optional). Cut in chilled butter using a pastry blender or fingers until the mixture resembles course cornmeal. Make a well in the center and pour in buttermilk, mixing with a spatula until just blended. Divide dough into 6 parts and drop slightly flattened lumps onto a parchment lined baking sheet. Bake for 15 minutes until lightly browned.
2. While biscuits are baking, whip the cream. Pour cream into the bowl of a stand mixer, fitted with a wire whisk. Start mixing on medium speed, gradually increasing speed until it begins to thicken. Add remaining tablespoon of sugar and continue mixing until cream becomes stiff and can hold shape. Be careful not to mix too much or you'll end up with butter!
3. When the biscuits have cooled slightly, cut in half and drop a hearty spoonful of whipped cream on the bottom half. Top with 1/2 c strawberries and the other half. Serve immediately.

flour, baking powder, baking soda, salt, sugar, butter, buttermilk, cream, strawberries

Taken from food52.com/recipes/22606-not-so-sweet-strawberry-shortcake (may not work)