Best Ever Strawberry Shortcake: Tender

Instructions:

1. In a medium bowl, toss sliced strawberries with sugar, lemon juice, and vanilla, then let the mixture sit at room temperature for at least 30 minutes to macerate.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Add cold butter cubes to the dry mix and use a pastry cutter to work the butter in until the mixture resembles coarse crumbs with pea-sized chunks remaining.
4. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms; do not over-mix.
5. Turn dough onto a floured surface and gently pat into a 1-inch thick circle or scoop into 12 mounds on a parchment-lined baking sheet.
6. Brush the tops of the biscuits with melted butter and bake at 425°F (218°C) for 12–15 minutes until golden-brown.
7. Beat chilled heavy cream, powdered sugar, and vanilla until stiff peaks form.
8. Split a warm biscuit in half horizontally, place a generous spoonful of macerated strawberries on the bottom, top with whipped cream, and place the biscuit top on as a crown.