Prepare the Strawberries:

1. Hull and slice the strawberries into ¼-inch slices. Place them in a medium bowl and toss with sugar and lemon juice if using. Let them sit at room temperature for at least 30 minutes, stirring occasionally. The sugar will draw out the strawberry juices, creating a delicious syrup. You can do this up to 2 hours ahead.

Make the Shortcake Biscuits:

2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
4. Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces create flakiness, so don’t overmix – the mixture should look shaggy and uneven.
5. Make a well in the center of the mixture. Add the heavy cream (or buttermilk) and vanilla extract. Stir gently with a fork or rubber spatula until the dough just comes together. It should be slightly sticky and shaggy – don’t overmix or your biscuits will be tough.
6. Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾-inch thick. Don’t use a rolling pin aggressively – gentle pats preserve the butter pieces that create flakiness. If the dough is too sticky, dust lightly with flour.
7. Using a 2½ to 3-inch round biscuit cutter dipped in flour, cut out biscuits by pressing straight down without twisting (twisting seals the edges and prevents rising). Place them on the prepared baking sheet about 2 inches apart. Gather scraps gently, pat out again, and cut more biscuits – you should get 8 biscuits total.
8. Brush the tops lightly with heavy cream and sprinkle with coarse sugar if desired for a beautiful, sparkly finish.
9. Bake for 12-15 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. The biscuits should have risen nicely and smell buttery and wonderful.
10. Transfer to a wire rack to cool slightly. Shortcake biscuits are best served warm or at room temperature.

Make the Whipped Cream:

11. In a large, clean bowl (preferably chilled), combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, beat on medium-high speed until soft to medium peaks form, about 2-4 minutes. The cream should hold its shape but still look silky and smooth. Don’t overwhip or it will become grainy.

Assemble the Strawberry Shortcakes:

12. Using a serrated knife, carefully slice each biscuit in half horizontally to create a top and bottom.
13. Place the bottom half of a biscuit on a serving plate. Spoon a generous portion of macerated strawberries and their juices over the biscuit. Add a dollop of whipped cream.
14. Place the top half of the biscuit on the whipped cream. Add more strawberries and juices, and finish with another generous dollop of whipped cream. Garnish with a whole strawberry or mint leaf if desired.
15. Serve immediately while the biscuits are fresh and the cream is fluffy!