Strawberry Lemon Shortcake

Ingredients: For the Shortcakes: 2 cups all-purpose flour ¼ cup granulated sugar 1 tbsp baking powder ½ tsp salt ½ cup unsalted butter, cold and cubed ½ cup heavy cream 1 large egg 1 tsp vanilla extract Zest of 1 lemon For the Strawberries: 2 cups fresh strawberries, hulled and sliced 2 tbsp granulated sugar 1 tbsp lemon juice For the Whipped Cream: 1 cup heavy whipping cream 2 tbsp powdered sugar 1 tsp vanilla extract Instructions: Prepare the Strawberries: In a bowl, toss the sliced strawberries with sugar and lemon juice. Let sit for at least 20-30 minutes to release their juices. Make the Shortcakes: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour into the flour mixture and stir until just combined. Turn the dough onto a lightly floured surface and gently pat it into a ¾-inch thick circle. Cut into rounds using a biscuit cutter or a glass. Place shortcakes on the baking sheet and bake for 15-18 minutes or until golden brown. Let cool slightly. Make the Whipped Cream: Using a hand mixer or stand mixer, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Assemble the Shortcakes: Slice each shortcake in half. Spoon macerated strawberries over the bottom half, add a dollop of whipped cream, then top with the other half. Garnish with extra strawberries and a dusting of powdered sugar if desired. Serve & Enjoy!   This light and tangy dessert is the perfect way to celebrate spring! Would you like any variations, like adding blueberries or a different flavor