1. Combine Dry Ingredients (Biscuits):

In a large bowl, combine the all-purpose flour, 2 tablespoons of the granulated sugar, baking powder, and salt.

2. Cut in Butter:

Cut in the cold butter using a pastry cutter or a fork until the mixture resembles coarse crumbs. You want the butter to be evenly distributed.

3. Add Milk: Gradually stir in the milk until a soft dough forms. Be careful not to overmix the dough.

4. Drop Biscuits onto Baking Sheet:

Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet.

5. Bake: Bake at 425°F (220°C) until lightly browned, 12-15 minutes.

6. Cool: Cool the biscuits on a wire rack.

7. Prepare the Strawberries:

Meanwhile, place the chopped strawberries, orange juice, and the remaining 1 tablespoon of granulated sugar in a bowl.

Toss gently to combine. This process, called maceration, helps to release the juices from the strawberries and create a flavorful syrup.

8. Assemble and Serve: Split the cooled shortcake biscuits in half horizontally.

Place the bottom halves of the biscuits on serving plates.

Top with whipped topping and the macerated strawberries.

Replace the shortcake tops. Serve immediately and enjoy!