For her strawberry shortcake, Susan Spungen suggests baking the biscuits earlier in the day and then assembling the homey dessert just before serving.
Cut strawberries in half or quarters, depending on size. Place in large bowl; toss with 1/4 cup sugar and the lemon juice. Let stand, covered, at room temperature 2 hours, or until juicy.
Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, and remaining 1/4 cup sugar. Add butter; cut in with pastry blender or two knives just until mixture resembles coarse meal.
Add buttermilk, and stir just until mixture comes together; batter will be sticky. Transfer to a lightly floured work surface, and pat to be about 1 inch thick. Use a 2 1/2-inch round biscuit or cookie cutter to cut biscuits as close together as possible. Reroll scraps, and cut out.
Transfer to a baking sheet; bake about 25 minutes, or until golden brown. Transfer to a wire rack to cool.
Place the heavy cream, creme fraiche, vanilla-bean scrapings, and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form, about 3 minutes. Place in refrigerator until ready to serve.
To serve, slice biscuits in half horizontally; place on plates. Spoon strawberries and juice onto bottoms of biscuits; top with whipped cream, and replace biscuit tops. Dust with confectioners' sugar.
After cutting out twelve perfect biscuits you can reroll the scraps to make more, but they wonâ€™t be as tender.