• Preheat the oven to 375 degrees Fahrenheit. In a medium-sized bowl, stir flour, baking powder, baking soda, and salt until thoroughly combined. Cut in the cold, diced butter and cut in until the mixture is a coarse texture.
• In a separate bowl, whisk heavy cream, maple syrup, sourdough starter, egg, and vanilla. Slowly pour the wet ingredients into the flour mixture, then stir with a fork to bring it together. Knead the dry bits of flour into the dough a few times, taking care not to overmix.
• Fill a half-cup measuring cup with dough and tap it out onto a greased or parchment-lined baking sheet. Repeat with the rest of the dough, spacing evenly apart.
• Using a pastry brush, brush some cream onto the top of each unbaked biscuit and sprinkle generously with coarse sugar.
• Bake for 20-25 minutes until lightly golden on top. Transfer to a wire rack to cool.
• While the biscuits are baking and cooling, prepare your toppings. To serve, slice the biscuits in half horizontally and generously spoon on the berries and cream. Replace the biscuit tops and enjoy!

Strawberry sauce and Whipped cream

• Warm the rinsed, trimmed strawberries in a saucepan with maple syrup. Mash the berries with a wooden spoon until you have a rough, saucy consistency. Simmer the berries for a few minutes, stirring frequently, to thicken the sauce. Cool before serving.
• Pour the cold heavy cream into a large mixing bowl or stand mixer bowl with a whisk attachment. Whip the cream on medium speed until it forms soft peaks. Add the maple syrup and continue whipping until stiff peaks form.

Long-fermented sourdough shortcakes

• In a medium-sized bowl, stir flour and salt until thoroughly combined. Cut in cold, diced butter until the mixture has a coarse texture with pea-sized bits of butter.
• Add maple syrup and sourdough starter to the flour and butter mixture, stirring to combine. Knead the dry bits of flour into the dough a few times, taking care not to overmix. Cover with a tea towel and allow to sit for 8-24 hours at room temperature.
• After the fermentation period, add the heavy cream, egg, and vanilla. Sprinkle the baking powder and baking soda over the top of the dough, then knead until combined. Refrigerate the mixture for at least 1 hour and up to 3 days.
• When ready to bake, preheat the oven to 375 degrees Fahrenheit. Using a 1/2 cup measuring cup, scoop the dough and tap it out onto a greased or a baking sheet lined with parchment paper. Repeat with the rest of the dough.
• Using a pastry brush, brush some cream onto the top of the biscuits and sprinkle generously with coarse sugar. Bake for 20-25 minutes until lightly golden on top, then transfer the biscuits to a cooling rack.
• While the biscuits are baking and cooling, prepare your toppings. Instructions above! To serve, slice the biscuits in half horizontally and generously spoon on the delicious berries and cream. Replace the biscuit tops and enjoy!