Strawberry Shortcake for 12 Servings

Instructions:

1. Combine the sliced strawberries, lemon juice, maple syrup, and vanilla bean paste in a glass bowl. Toss gently to coat.
2. Cover the strawberries and let them sit at room temperature for at least 1 hour to macerate and release their natural syrup.
3. In a large mixing bowl, whisk together the flour, baking powder, salt, and cane sugar.
4. Use a pastry cutter or two forks to work the chilled butter into the flour mixture until it resembles coarse crumbs with some pea-sized lumps remaining.
5. Stir in the cold heavy cream and beaten egg until a shaggy dough forms.
6. Gently press the dough into a disc on a floured surface, pat down to 1-inch thickness, and cut into 12 circles.
7. Bake the shortcakes until golden brown.
8. Using an electric hand mixer, whip the ice-cold heavy whipping cream with vanilla extract and powdered sugar until stiff peaks form.
9. Assemble the dessert by splitting the warm shortcakes and topping them with macerated strawberries and a dollop of whipped cream.