Quick Strawberry Shortcake Biscuits: 8

Instructions:

1. Combine sliced strawberries, 3 tbsp granulated sugar, lemon juice, and ½ tsp vanilla in a bowl. Toss gently and let sit at room temperature to create a syrup.
2. Whisk together flour, baking powder, 2 tbsp granulated sugar, and salt in a large mixing bowl.
3. Stir in chilled cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
4. Stir in cold buttermilk just until the flour is moistened; do not overmix.
5. Scoop roughly ¼ cup of dough per biscuit onto a parchment-lined baking sheet.
6. Bake at 425°F (218°C) for 12–15 minutes until the tops are deep golden-brown.
7. Whip heavy cream, powdered sugar, and 1 tsp vanilla until stiff peaks form.
8. Split warm biscuits in half horizontally, spoon in macerated strawberries, add a dollop of whipped cream, and place the biscuit lid on top.