Prep the strawberries. In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Stir gently, then let sit for at least 20–30 minutes. They’ll release juices and become glossy and sweet.

Preheat and prepare. Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Mix dry ingredients. In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.

Cut in the butter. Add the cold butter cubes. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter. Keep the butter cold for flaky layers.

Combine wet ingredients. In a small bowl, whisk heavy cream, egg, and vanilla. Pour into the flour mixture and stir with a fork just until a shaggy dough forms. Don’t overmix.

Shape the dough. Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch-thick rectangle. Fold it in half once for a little extra lift, then pat back to 1 inch thick.

Cut the shortcakes. Use a 2 1/2–3-inch round cutter or a knife to cut 6–8 rounds or squares. Transfer to the lined baking sheet, spacing them apart.

Brush and bake. Brush the tops lightly with cream. For a slight crunch, sprinkle a pinch of sugar on top. Bake 14–17 minutes, until golden and set. Cool on a rack for 10 minutes.

Whip the cream. In a chilled bowl, whip the heavy cream with powdered sugar, vanilla, and a pinch of salt to soft peaks. It should be airy, not stiff.

Assemble. Split warm or room-temperature shortcakes with a serrated knife. Spoon strawberries and their juices over the bottom half, dollop with whipped cream, and cap with the top half. Add a little extra fruit and cream on top if you like.