Authentic Amish Strawberry Shortcake for 8

Instructions:

1. Combine sliced strawberries, 100g granulated sugar, and lemon juice in a bowl. Toss gently and let macerate at room temperature for at least 30 minutes.
2. Whisk together 250g flour, 150g sugar, baking powder, and salt.
3. Use a pastry cutter to work 115g of chilled cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized lumps.
4. Stir in the milk and egg until just combined; do not overmix.
5. In a separate small bowl, rub together 65g flour, 100g brown sugar, and 57g cold cubed butter with your fingers until clumpy.
6. Spread the batter evenly into a greased 9-inch cast iron skillet or 8x8 inch baking pan and sprinkle the crumble topping uniformly across the surface.
7. Bake at 350°F (175°C) for 30–35 minutes until the edges are deep mahogany and the topping is firm.
8. While the cake bakes, beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
9. Allow the cake to cool for 10 minutes before slicing into wedges.
10. Spoon macerated strawberries and their syrup over each slice and top with a dollop of whipped cream.