by GRACE ELKUS
Homemade strawberry shortcakes are the best way to showcase the freshly picked, super-juicy spring berries. This recipe is simple but the strawberries shine.
Combine the strawberries, sugar, and lemon juice in a large bowl and toss to combine. Set aside to macerate.
Line a baking sheet with parchment paper.
Place lemon zest and sugar in a large bowl. Rub between your fingertips until the sugar is aromatic.
Add flour, baking powder, and salt and stir with a fork.
Add the butter and use your fingers to rub the butter into the flour mixture until it forms pea-sized pieces.
Drizzle in heavy cream and mix with a fork until combined. Dough will be sticky.
Form dough into large, tall mounds and place on baking sheet. Sprinkle with sugar and bake at 400°F until the tops are lightly brown, 15 to 20 minutes.
Combine heavy cream and sugar and mix in stand mixer until stiff peaks form, about 90 seconds, to make the whipped cream.
Assemble the shortcakes: split the biscuits in half. Spoon strawberries and top with a dollop of whipped cream. Finish with the top biscuit.