Strawberry Shortcake

1. Mix together the dry ingredients.
2. Roll the sticks of butter in the dry mixture and then grate with a medium size grater. Once grated, briefly mix together with a spatula.
3. Create a well in the center of the mixture and add the buttermilk. Use a spatula to mix until a dough comes together.
4. Pat the dough out onto a lightly floured cutting board. Fold the dough into thirds, rotate the dough 90 degrees, pat out into a rectangle and fold in thirds again. Repeat the patting out and folding two more times for a total of four folds.
5. Roll the dough out into a rectangle about 1 inch (25 mm) thick and cut with a 2.5 in (6 cm) ring cutter.
6. Gently gather the scraps together, pat into a rectangle, and repeat the cutting.
7. Place the biscuits onto a  parchment lined sheet, brush the tops with buttermilk, and sprinkle with coarse sugar.
8. Bake at 375F (190C) for 20-25 min or until golden on the top.

Strawberries:
1. Cut the strawberries into thin slices and add to a bowl with the sugar and vanilla extract.
2. Mix to evenly distribute the sugar and let sit for 30 minutes before using.

Whipped Cream:
1. Mix all ingredients together with a whisk or food processor. Make sure not to overmix or the cream will separate and you will have made butter.