Strawberry Shortcake

Instructions

1. Prepare the strawberries
   In a large bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Stir gently to coat. Let sit at room temperature for at least 30 minutes, allowing the strawberries to release their juices.
2. Make the shortcake dough
   Preheat oven to 425°F (220°C). In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized pieces remaining.
3. Form and bake the biscuits
   In a small bowl, combine the cold heavy cream and vanilla extract. Pour into the flour mixture and stir just until the dough comes together. Turn onto a lightly floured surface and gently pat into a 3/4-inch thick rectangle. Cut into 6-8 rounds using a biscuit cutter. Place on a parchment-lined baking sheet, brush tops with cream, and bake for 12-15 minutes until golden brown. Cool on a wire rack.
4. Whip the cream
   While the biscuits are cooling, beat the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl until medium-stiff peaks form. Be careful not to over-whip. If using, fold in the lemon zest gently.
5. Assemble the shortcakes
   Once the biscuits are cooled to room temperature, slice each biscuit horizontally in half. Place the bottom half on a serving plate, top with a generous spoonful of macerated strawberries and their juice, then add a dollop of whipped cream. Place the top half of the biscuit over the cream and add another small dollop of cream and a few strawberry slices for garnish.
6. Serve immediately
   Strawberry shortcake is best enjoyed immediately after assembly. The components can be prepared ahead of time, but assemble just before serving to prevent the biscuits from becoming soggy.