Toss the sliced strawberries with the sugar and set aside for 30 minutes to release their juices.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Stir in the milk just until a soft dough forms. Roll out the dough and cut out the biscuits with a 3-inch biscuit cutter
Bake for 12–15 minutes, until golden on top.
Whip the cream with powdered sugar until soft peaks form.
Assemble by splitting shortcakes and layering with strawberries and whipped cream.
