Strawberry season started early — in some cases, a whole month early — for a few farms. Just add early berries to the list of things that are the result…Click to Continue » Classic Strawberry Shortcake Yield: Makes 8 servings Prep time: 30 minutes / Total time: 1 hour FOR THE STRAWBERRIES: • 1 pound ripe strawberries, hulled (about 4 cups) • 2 tablespoons sugar, or more to taste FOR THE BISCUITS: • 2 cups unbleached all-purpose flour, plus more for rolling • 1/3 cup plus 1 tablespoon sugar, divided • 2 1/2 teaspoons baking powder • 1/4 teaspoon baking soda • 1/2 teaspoon kosher salt • 1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces • 1 large egg • 1/4 cup heavy whipping cream, plus more for brushing • 1/4 cup low-fat buttermilk FOR THE WHIPPED CREAM: • 1 1/2 cups heavy whipping cream • 2 tablespoons sugar NOTES: The biscuits can be baked 10 to 12 hours ahead and reheated in a 350-degree oven before serving.