Step 1: Prep the Strawberries

1. In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir well and let sit for at least 30 minutes to allow the strawberries to release their juices.

Step 2: Make the Biscuits

2. Preheat your oven to 425°F (220°C).
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
5. Stir in the heavy cream and vanilla extract until just combined. Don’t overmix!
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out rounds and place them on a baking sheet lined with parchment paper.
7. Brush the tops with a little extra cream and sprinkle with sugar for a golden, crunchy top.
8. Bake for 12-15 minutes, or until the biscuits are golden brown. Let cool slightly.

Step 3: Make the Whipped Cream

9. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Step 4: Assemble the Shortcake

10. Slice the biscuits in half horizontally. Spoon a generous helping of the macerated strawberries over the bottom half, letting the juices soak into the biscuit.
11. Top with a dollop of whipped cream and place the biscuit top over it. Add more strawberries and whipped cream if you’re feeling extra!