FOR THE STRAWBERRY TOPPING:
In a mixing bowl, combine the strawberries and sugar and allow to sit for 30 minutes to get juicy! Set aside.
FOR THE PEACHES:
In a small saucepan, melt the butter and brown sugar. Slice the peaches and add to the mix. Bring to a boil and then reduce heat to allow the butter and sugar to caramelize. Keep warm.
FOR THE SHORTCAKES:
In a mixing bowl, combine the dry ingredients. Using a pastry cutter or your hands, cut in the butter and mix until there are small pea-sized flecks of butter in the mix. Slowly pour in the buttermilk and stir mixture with a fork. It will be clumpy and sticky.
Drop large spoonful of the batter onto a parchment-lined cookie sheet. Sprinkle with sanding sugar. Bake for 12-15 minutes at 425 degrees Fahrenheit until the tops are just golden. Remove from oven and allow to cool for ten minutes.
Assemble the shortcakes by slicing each in half. Spread a dollop of whipped cream and top with either the strawberries or peach mixture. Sandwich another layer of shortcake on top and keep layering with whipped cream and fruit until you’ve reached the desired size! 3 or 4 layers is tops!