Fast Strawberry Shortcake Recipe for 4

Instructions:

1. In a medium bowl, toss sliced strawberries with lemon juice, maple syrup, and vanilla. Set aside at room temperature to macerate.
2. Whisk together flour, baking powder, and salt in a large mixing bowl.
3. Use a pastry cutter or fork to work the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the cold whole milk, Greek yogurt, and honey just until the flour disappears; do not overmix.
5. Preheat oven to 425°F (218°C).
6. Drop generous mounds of dough (about 1/4 cup each) onto a parchment-lined baking sheet.
7. Bake for 12–15 minutes until the tops are mahogany-colored and the edges are crisp.
8. Allow the biscuits to cool for 5 minutes.
9. Using a hand mixer or whisk, whip the chilled heavy cream with vanilla extract and powdered sugar until stiff peaks form.
10. Split the warm biscuits in half and layer with macerated strawberries and whipped cream.