Buttermilk Strawberry Shortcake for 10

Instructions:

1. Combine the sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let them sit at room temperature for at least 30 minutes to macerate.
2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until no large clumps remain.
3. Add the cold, cubed butter to the flour. Use a pastry cutter or forks to mash the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
4. Stir in the cold buttermilk and vanilla extract using a spatula. Mix only until the flour is moistened; do not overwork the dough.
5. Drop rounded spoonfuls of dough onto a parchment-lined baking sheet. Bake at 425°F for 12-15 minutes or until golden brown.
6. In a separate bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Split the warm biscuits in half, fill with macerated strawberries and their syrup, and top with a dollop of whipped cream.