Strawberry Shortcake with Sweet Cream Biscuits

Ingredients

• 2 pounds fresh strawberries
• 1/3 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• 3/4 cup cold heavy cream
• 1 large egg
• 2 tablespoons heavy cream for brushing
• 2 tablespoons coarse sugar
• 1 1/2 cups cold heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Before you cook

• Hull the strawberries and slice them, crushing about a quarter of them with a fork.
• Cut the butter into cubes and chill it.
• Line a baking sheet with parchment.

Steps

1. Stir the strawberries with the one-third cup of sugar and the lemon juice, then leave them at room temperature to release their syrup.
2. Heat the oven to 425 degrees Fahrenheit.
3. Whisk the flour, quarter cup of sugar, baking powder, and salt in a large bowl.
4. Cut in the cold butter with your fingertips until the largest pieces are pea-sized.
5. Beat the three-quarter cup of cream with the egg and pour it into the flour.
6. Stir with a fork just until a shaggy dough forms, then stop.
7. Turn the dough onto a floured counter and pat it into a three-quarter-inch-thick rectangle.
8. Fold the dough in thirds like a letter, then pat it out again to three-quarters of an inch.
9. Cut out six biscuits with a floured 3-inch round cutter, pressing straight down without twisting.
10. Set the biscuits on the lined sheet, brush the tops with cream, and sprinkle on the coarse sugar.
11. Bake for 15 to 18 minutes, until risen and golden brown.
12. Move the biscuits to a rack and let them cool for 15 minutes.
13. Whip the cold cream with the powdered sugar and vanilla until it holds soft peaks.
14. Split each biscuit horizontally with a fork.
15. Spoon the strawberries and their syrup over the bottom halves.
16. Add a generous spoonful of whipped cream, set the biscuit tops on at an angle, and serve right away.