Simple Strawberry Shortcake for 12

Instructions:

1. Combine sliced strawberries, sugar, lemon juice, and vanilla in a bowl. Toss gently and let them sit at room temperature for at least 30 minutes to create a syrup.
2. Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
3. Add the chilled cubed butter to the flour mixture; use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with a few pea-sized lumps remaining.
4. Pour in the heavy cream and stir with a spatula just until a shaggy dough forms; do not overmix.
5. Drop 12 generous mounds of dough onto a parchment-lined baking sheet and brush the tops with honey.
6. Bake at 400°F (200°C) for 12–15 minutes until the edges are set and the tops are golden brown.
7. Let the shortcakes cool for 5 minutes, then slice each one horizontally.
8. Whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. Assemble by spooning berries and syrup onto the bottom half of the shortcake, adding a dollop of whipped cream, and topping with the second half of the cake.