1. Preheat oven to 425F. Line a baking sheet with parchment paper.

2. In a large bowl add sugar, flour, cornstarch, baking powder, baking soda and salt. Whisk to combine, then add cold butter. Use your hands to rub the butter into the flour mixture until pea sized morsels remain. Add in the buttermilk and heavy cream. Stir with a wooden spoon until mixture comes together.

3. Use your hands to form 8 roughly equal balls. Place on prepared baking sheet. Sprinkle the tops of biscuits with brown sugar.

4. Bake in preheated oven for 12 minutes, or until golden brown.

5. When ready to serve, make the strawberry filling and whipped cream. To make the strawberry filling, add strawberries, sugar, and jam (warm the jam in the microwave so it’s pourable) to a bowl. Toss to combine.

To make the whipped cream, add the heavy cream and confectioners sugar to the bowl of a stand mixer or large bowl. Using the whisk attachment or handheld mixer, beat until medium peaks form.

6. Assemble. Split biscuits in half, then top with whipped cream and the strawberry mixture. Place the top of the biscuit on top, then place another dollop of whipped cream on top of the top biscuit. Serve and enjoy!