Preparation

• Begin by mixing the dry ingredients—combine all-purpose flour, cornstarch, baking powder, baking soda, granulated sugar, and salt in a large bowl.
• Cut in the cold butter until the mixture resembles coarse crumbs, then add the buttermilk.
• Stir gently until you have a sticky dough that holds together.
• Form the dough into 8 free-form balls and place them on a baking sheet lined with parchment.
• Sprinkle turbinado sugar on top for that delightful crunch.
• Bake the biscuits at 425°F for 13-15 minutes, or until they are golden brown and puffed.
• Mash one-third of the sliced strawberries with a fork to release their juices.
• Combine this with the remaining strawberries, along with the seedless raspberry jam and a sprinkle of sugar.
• Let the mixture sit for about 10 minutes.
• In a chilled bowl, beat the heavy cream until it reaches soft peaks.
• Gradually add the whipped cream sugar and continue to beat until you have soft peaks again.
• Split the warm biscuits in half, layer macerated strawberries and whipped cream on the bottom half, then place the top half on.
• Garnish with additional strawberries and cream, and serve immediately.