Strawberry Shortcake with Homemade Buttermilk Biscuits

In a medium bowl, toss sliced strawberries with 1/2 cup granulated sugar and lemon juice. Cover and macerate at room temperature for at least 30 minutes to create a syrup.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt.

Add cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.

Pour in the cold buttermilk and stir gently with a fork until just combined. Do not overmix.

Turn dough onto a lightly floured surface. Gently fold it over itself 3-4 times to create layers, then pat into a 1-inch thick rectangle.

Use a 3-inch biscuit cutter to cut rounds, pressing straight down without twisting. Place on the prepared baking sheet.

Bake for 12-15 minutes until golden brown. Let cool slightly on a wire rack.

While biscuits bake, beat heavy cream, powdered sugar, and vanilla in a chilled bowl until medium-soft peaks form.

Split warm biscuits in half. Spoon strawberries and syrup over the bottom half, top with a generous dollop of whipped cream, and replace the biscuit top.