• In a medium bowl, combine the sliced strawberries and sugar to taste, mix well, and set aside.
• Preheat the oven to 450F.
• In a large mixing bowl combine the flour, baking powder, sugar, cream of tartar, and salt, and stir well.
• Cut in the butter and using your hands, a pastry blender, or a fork mix the butter into the dry ingredients until it resembles coarse pea-sized crumbs.
• Add the milk and mix just until the mixture forms a wet dough. The dough will be rough and slightly sticky, but this is how it should be. You want to mix the dough just until it comes together, and be careful not to overmix!
• Turn the dough out onto a well-floured surface, and turn the dough over a few times to make sure it is lightly coated with flour, to help prevent your dough from getting stuck to the counter.
• With a rolling pin roll the dough out to roughly 1 to 1 1/2 inches thick. Then using a biscuit cutter(or a wide-mouth canning jar lid!) cut 10-12 shortcakes out of the dough. You can reroll the dough to get more shortcakes, but I wouldn’t recommend doing this more than once, as the dough will become very stiff and hard!
• Place the cut shortcakes on a parchment paper lined baking sheet and bake for 10-12 min. or until golden brown.
• Transfer the finished shortcakes to a wire rack and allow them to cool for 5-10 minutes before serving.
• When you are ready to serve, slice a shortcake in half and lightly butter each side. Place one half on a plate or shallow bowl, and top with a large scoop of the sliced strawberries, be sure to drizzle on some of the juices as well!
• Add a spoonful of whipped cream(recipe below!) and place the other half of the shortcake on top. Repeat with the remaining shortcakes, and enjoy!

To Make Homemade Whipped Cream

• Combine all the ingredients in a large bowl and using an electric mixer, beat the until the heavy cream forms stiff peaks. And that’s it!
• Homemade whipped cream can in stored in an airtight counter in the fridge for up to 5 days!