Strawberry Shortcake Biscuits: Fluffy

Instructions:

1. Combine the sliced strawberries, sugar, vanilla, and lemon juice in a bowl. Stir gently and let sit at room temperature for at least 20 minutes to allow the berries to release their natural syrup.
2. In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
3. Using a pastry cutter or fork, work the chilled, cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized clumps.
4. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms; do not overmix.
5. Spoon the dough into 12 mounds on a baking sheet lined with parchment paper.
6. Bake at 425°F (218°C) for 12-15 minutes until the tops are golden-brown and the edges are set.
7. While the biscuits cool slightly, use an electric hand mixer to whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
8. Split each warm biscuit in half, spoon a generous portion of the macerated strawberries over the bottom half, add a dollop of whipped cream, and crown with the biscuit top.