Strawberry Shortcake: Fluffy and Golden

Instructions:

1. In a glass bowl, toss the sliced strawberries with sugar, lemon juice, and vanilla. Stir gently and let them sit at room temperature for at least 30 minutes to create a natural syrup.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold, cubed butter to the flour mixture. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
4. Pour in the cold heavy cream and stir with a fork just until the dough begins to come together into a shaggy consistency.
5. Scoop roughly ¼ cup of dough onto a parchment-lined baking sheet, gently pressing down to form a thick disc. Brush the tops with honey.
6. Bake at 425°F (218°C) for 12–15 minutes until the tops are mahogany-colored.
7. Whip the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
8. Split the warm shortcakes in half, layer with macerated strawberries and their syrup, and top with a dollop of whipped cream.