Strawberry Shortcake

Preheat oven to 400°F. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.

Cut in 1/2 cup cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 3/4 cup heavy cream until just combined.

Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Use a 2 1/2-inch biscuit cutter to cut out biscuits.

Place biscuits on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown. Let cool slightly.

While the biscuits are baking, prepare the strawberries. Hull and slice 1 pound of fresh strawberries. In a bowl, combine the sliced strawberries with 1/4 cup granulated sugar and 1 tbsp lemon juice. Let sit for at least 15 minutes, or until the strawberries release their juices.

To assemble the shortcakes, split each biscuit in half. Spoon the macerated strawberries and their juices over the bottom half of each biscuit. Top with a dollop of whipped cream and the other half of the biscuit. Serve immediately.