Ultimate Strawberry Shortcake

Instructions

1. Rinse your strawberries under cold water and gently pat them completely dry with a paper towel. Hull the berries to remove the green stems, then slice them into even quarter-inch pieces. Place the sliced berries into a medium mixing bowl. Sprinkle the reserved granulated sugar and fresh lemon juice over the top. Toss everything together gently until the berries are evenly coated. Set the bowl aside at room temperature for at least 30 minutes to let those juices develop.
2. Measure your all-purpose flour by spooning it into a measuring cup and leveling it off with a butter knife. Add the measured flour to a large glass or metal mixing bowl. Pour in the remaining granulated sugar, baking powder, and kosher salt. Whisk vigorously for about 30 seconds until everything is completely combined.
3. Take your cubed unsalted butter straight from the refrigerator. Drop the cold butter cubes into the bowl of dry ingredients. Toss the cubes lightly in the flour mixture so they are coated. Using a pastry blender or two forks, aggressively cut the butter into the flour. Stop when the mixture resembles coarse, wet sand with some larger, pea-sized chunks of butter still visible.
4. Make a small well in the center of your buttery flour mixture. Pour in the cold buttermilk all at once. Use a silicone spatula or a wooden spoon to gently toss the ingredients together. Scrape the bottom and sides of the bowl, folding the dry flour over the wet spots. Stop mixing when large, shaggy clumps form. There should still be a little dry flour at the bottom of the bowl.
5. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Turn the shaggy dough out onto a lightly floured surface. Use your hands to gently bring the dough together into a rough rectangle. Fold one half of the dough over the other, press down gently, and repeat this folding process two more times. Pat the dough down until it is about one inch thick. Dip a round metal biscuit cutter into flour, then press it straight down into the dough without twisting. Place the cut biscuits onto your prepared baking sheet. Brush the tops with heavy cream and sprinkle generously with coarse baking sugar. Bake for 15 to 18 minutes until the tops are deeply golden brown.
6. Pour the chilled heavy whipping cream into a large, cold mixing bowl. Add the powdered sugar and the vanilla bean paste. Use an electric hand mixer on medium speed to beat the mixture. Watch closely as the cream begins to thicken and leave trails in the bowl. Stop beating as soon as you lift the beaters and the cream forms soft peaks that gently fold over at the tips.
7. Take a slightly cooled biscuit and carefully split it in half horizontally using a serrated knife. Place the bottom half of the biscuit on a serving plate. Spoon a generous amount of the macerated strawberries, along with their syrupy juices, directly over the bottom biscuit. Dollop a massive spoonful of the vanilla whipped cream over the berries. Gently place the top half of the biscuit over the cream. Finish with an extra spoonful of strawberries and a final dollop of whipped cream on the very top.