Classic Strawberry Shortcake Taste Summers Sweetness

Instructions:

1. Combine sliced strawberries, sugar, and lemon juice (if using) in a bowl. Gently toss and set aside to macerate while you prepare the shortcakes (at least 20 minutes).
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Gradually add the heavy cream, mixing until just combined. Don't overmix! The dough should be shaggy and slightly sticky.
5. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch (2.5cm) thick circle. Use a biscuit cutter (or a knife) to cut out rounds. Re-roll scraps as needed.
6. Place the shortcakes on a baking sheet lined with parchment paper. Brush the tops with heavy cream. Bake in a preheated oven at 400°F (200°C) for 18-22 minutes, or until golden brown.
7. While the shortcakes bake, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
8. Let the shortcakes cool slightly. Split them in half horizontally. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Top with a dollop of whipped cream and the top half of the shortcake. Serve immediately for the best strawberry shortcake!