1. Wash the berries and remove the stems. Cut the berries into thick slices, or in half, if small. Place in a large bowl and sprinkle with the sugar. Gently stir and adjust sugar to your taste. Let the sweetened berries sit at room temperature for at least 20 minutes, until softened and juices have been released.

Biscuit Shortcake

1. In a separate mixing bowl, whisk 3 cups of the flour with the sugar, baking powder, and sea salt.

2. Work the cubed butter into the flour mix using your fingers, a fork, or a food processor until the butter is pea-sized.

3. In a liquid measuring cup or separate bowl, stir the milk, cream, and vanilla together. make a well in the flour/butter mix and pour the liquid into the center. Mix with a fork or wooden spoon until just combined and a shaggy dough. If still too wet, add some of the remaining flour.

4. Place on a floured surface and gently knead a few times to form a loose ball of dough. Add more flour, if needed, to make a tacky, but not wet, dough.

5. Form into a square, place on a piece of parchment, cover in plastic wrap, and chill for 20 minutes.

6. Preheat oven to 425℉. Cut the dough into 6 even squares and place them 2 inches apart on a parchment-lined baking sheet. Bake until golden, about 18-20 minutes.

Whipped Cream

1. In the bowl of an electric mixer, whip the cream until soft peaks begin to form. Add the sugar and vanilla and continue to whip until stiff peaks form or you reach your desired consistency. Store covered in the fridge until ready to serve.

To Serve

1. Split the biscuits in half and fill with the berry mixture. Top with more berries and the whipped cream. Enjoy!