Classic Homemade Shortcake in 45 Minutes

Instructions:

1. Toss the sliced strawberries with sugar and lemon juice in a bowl. Let them sit at room temperature for at least 30 minutes to macerate.
2. Whisk together flour, baking powder, salt, and sugar in a large mixing bowl.
3. Cut in the chilled, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized clumps remaining.
4. Gently stir in the cold buttermilk until just combined; do not over-mix.
5. Drop large mounds of dough onto a parchment-lined baking sheet and bake at 425°F (218°C) for 12–15 minutes until edges are mahogany-colored and tops are pale golden-brown.
6. Whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
7. Split each warm biscuit in half horizontally, spoon macerated strawberries over the bottom half, add a dollop of whipped cream, and place the top biscuit piece on top.