Spring Strawberry Shortcake Recipe for 8

Instructions:

1. Combine sliced strawberries, sugar, lemon juice, and vanilla in a bowl. Toss gently to coat and let sit at room temperature for at least 30 minutes until glossy and syrupy.
2. Preheat oven to 425°F (218°C).
3. Whisk flour, sugar, baking powder, and salt in a large bowl.
4. Cut in the frozen butter cubes using a pastry cutter until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
5. Stir in chilled heavy cream until a shaggy dough forms. Do not overwork.
6. Drop 8 mounds of dough onto a parchment-lined baking sheet.
7. Bake for 12–15 minutes until the tops are mahogany-colored and the edges are golden brown.
8. Brush the hot tops of the biscuits with honey immediately after removing from the oven.
9. Beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
10. Split a warm biscuit in half horizontally, layer with macerated strawberries and whipped cream.