Step 1

Macerate the strawberries

Step 2

In a medium bowl, add the granulated sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar until well combined and fragrant.

Step 3

Add the sliced strawberries, lemon juice, vanilla extract and salt and toss with a spoon or rubber spatula until the sugar has dissolved and the strawberries start to look glossy. Cover the bowl with plastic wrap and let macerate in the refrigerator while you make the shortcake biscuits.

Step 4

Before assembling, taste the strawberries. Add additional sugar if too tart and more lemon juice if too sweet.

Step 5

Make the shortcake biscuits

Step 6

Line a rimmed baking sheet with parchment paper.

Step 7

In a large bowl, whisk together the flour, granulated sugar, baking powder and salt to combine.

Step 8

Working quickly so the butter doesn’t get soft, add the cubed butter to the flour mixture and toss to coat. Using the back of a fork or a pastry cutter, cut the butter into the flour until the mixture is coarse and the butter is broken down into small, pebbly pieces.

Step 9

Make a well in the center of the flour mixture and add 1 cup cold heavy cream. Using a fork, stir to form a shaggy dough. Use your hands to lightly bring the dough together as much as possible in the bowl, then turn the dough out onto a clean work surface.

Step 10

Pat and press the dough, incorporating any remaining dry bits, into an 8-by-5-inch rectangle with the long edge facing you. Fold the dough over onto itself (like a book) and rotate the dough so the folded edge is at the top. Using a rolling pin (or alternatively patting with your hands if you don’t have a rolling pin) and lightly flouring (only if needed), press the folded dough down together and roll back out to an 8-by-5-inch rectangle. Fold the dough in half once more (the dough should be uniform with no more dry bits) and roll out to 1 1/4-inch thick.

Step 11

Use a floured 2 1/2-inch round cutter to cut about 4 rounds from the dough and transfer to the parchment-lined baking sheet. Combine the scraps up to 2 more times to cut 2 more biscuits. Any other scraps can be baked alongside the biscuits as a snack. Alternatively, if you do not have a round cutter, you can use a sharp knife to cut the dough into 6 biscuits.

Step 12

Transfer the biscuit cutouts to the freezer until well chilled and pretty firm to the touch, about 20 minutes (or alternatively up to overnight covered in plastic wrap in the refrigerator).

Step 13

When ready to bake, position a rack in the middle of the oven and preheat the oven to 400 F.

Step 14

In a small bowl, stir together the remaining teaspoon of heavy cream with 1/4 teaspoon water.

Step 15

Arrange the biscuits 2 to 2 1/2-inches apart (baking close together encourages the biscuits to rise up versus out) on the lined baking sheet and brush a thin layer of the heavy cream mixture over the top of each.

Step 16

Bake the biscuits until risen and golden, 20 to 25 minutes. Allow the biscuits to cool slightly on the baking sheet before assembling.

Step 17

Make the whipped cream and assemble

Step 18

While the biscuits are baking, make the whipped cream. In a large bowl with an electric hand mixer (or in a stand mixer fitted with the whip attachment), add the cold heavy cream, confectioners’ sugar, pure vanilla extract and salt and whip on medium speed until it just reaches stiff peaks, about 3 minutes. Adjust to taste with more confectioners’ sugar if desired. Chill in the refrigerator until ready to use.

Step 19

To assemble, split one of the shortcake biscuits in half crosswise. Spoon a generous heap of whipped cream onto the bottom half of the biscuit followed by some of the macerated berries and its liquid. Top with the other half of the biscuit and dollop more whipped cream and berries as desired. Serve immediately after assembling.