Small Batch Strawberry Shortcake for 2

Instructions:

1. Toss sliced strawberries with sugar and lemon juice in a small bowl and let sit at room temperature for at least 30 minutes until a syrup forms.
2. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
3. Whisk together flour, baking powder, sugar, and salt in a mixing bowl.
4. Use a fork or pastry cutter to cut cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized chunks remaining.
5. Stir in the heavy cream until a shaggy dough forms; do not overmix.
6. Gently pat the dough into two thick rounds, approximately 1 inch tall, on the prepared baking sheet.
7. Bake for 12–15 minutes until the tops are golden brown and the biscuits have risen.
8. While biscuits cool slightly, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Slice each warm biscuit in half horizontally and layer with a spoonful of macerated berries and a dollop of whipped cream, topping with the other half of the biscuit and extra berries.