Ultimate Strawberry Shortcake

Instructions

1. Wash and dry your strawberries thoroughly before hulling the green tops. Slice them into fairly thick pieces and place them into a large mixing bowl. Sprinkle 1/4 cup of granulated sugar over the top and pour in the fresh lemon juice. Toss the berries gently until they are fully coated in the sugar. Cover the bowl loosely and set it aside at room temperature for at least 30 minutes.
2. In a very large mixing bowl, pour in the all-purpose flour, 1/4 cup of the granulated sugar, baking powder, and kosher salt. Whisk for about 30 seconds to ensure the baking powder is fully dispersed throughout the flour.
3. Drop your freezing cold butter cubes directly into the dry flour mixture. Use a pastry blender or two cold forks to literally cut the fat into the flour until it looks like coarse wet sand. Work quickly so the heat from your kitchen does not melt the butter, tossing occasionally with your hands to make sure all butter pieces are coated in flour.
4. In a small separate bowl, lightly beat the egg with 1 cup of the heavy whipping cream. Pour this wet mixture into the center of your flour and butter crumbles. Use a rubber spatula or a wooden spoon to gently fold the ingredients together just until the liquid is absorbed. Turn the shaggy dough out onto a clean, lightly floured surface. Use your hands to gently gather the loose bits into a single mound and fold the dough over onto itself 3 or 4 times.
5. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Gently pat the folded dough down with your hands until it is an even 1-inch thickness. Press straight down and lift straight up with a round biscuit cutter. Place the cut rounds onto your prepared baking sheet with their sides just barely touching. Gather the scraps, pat out once more, and cut the remaining shortcakes. Brush the tops generously with heavy cream, sprinkle with coarse sanding sugar, and bake for 15 to 18 minutes until golden brown.
6. Pour the remaining 2 cups of heavy whipping cream into a large mixing bowl. Add the powdered sugar and the pure vanilla extract. Use an electric hand mixer or a stand mixer fitted with the whisk attachment to beat the cream until soft, pillowy peaks form.
7. Take a warm shortcake and carefully slice it in half horizontally with a serrated knife. Spoon a generous heap of the macerated strawberries and syrup right onto the biscuit bottom. Dollop a massive spoonful of the fresh whipped cream over the berries. Gently place the top half of the biscuit over the cream. Finish the plate with one more tiny dollop of cream and a perfect strawberry slice for presentation.