• Make the Cake
• Preheat oven to 350F. Line with 8 inch pan with parchment paper circle
• In a large bowl, combine all-purpose flour, sugar, baking powder. Using a whisk or a fork, mix until ingredients are distributed evenly
• Add in the cold butter, in tablespoon-sized pieces, using your hands or a pastry cutter, cut butter into dry ingredients by squishing each tablespoon of butter in between your thumb and pointer finger. When the pieces are all flat, toss the mixture to break them up further. The butter pieces should be smaller than a pea before moving to the next step
• Add in the milk and milk until thick batter forms
• Scoop batter into prepared cake pan and bake for about 30 minutes, until top is lightly browned and a toothpick comes out clean. Try not to open the oven to check on the biscuit before the 20 minute mark or the biscuit may collapse!
• Remove from oven and let cool COMPLETELY.

Whipped Cream

• Add sugar and heavy cream to large bowl. With a balloon whisk or hand mixer, whip until stiff peaks form. Set aside.

Strawberries

• Add strawberries and sugar into a large bowl. Mix with a nonstick spatula or wooden spoon to make sure the sugar is evenly distributed. Let sit for at least 5 minutes for the strawberries to release their juices.

Assembly

• On a cake stand or flat plate, place cooled cake
• Top with whipped cream
• Add strawberries on top leaving some of the juices in the bowl as not to moisten the whipped cream. Serve immediately!