Prepare the strawberries: In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss well and let sit for at least 15–30 minutes to release their juices (macerate).

Make the shortcakes: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter with a pastry cutter or your fingers until mixture resembles coarse crumbs. Stir in milk and vanilla just until combined—don’t overmix.

Shape and bake: Turn dough onto a floured surface and gently pat into a 1-inch thick circle. Cut out 6 biscuits using a 2½-inch round cutter. Place on a baking sheet lined with parchment. Brush tops with milk and sprinkle with coarse sugar (optional). Bake for 12–15 minutes or until golden brown. Let cool.

Whip the cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the shortcakes: Slice each biscuit in half. Spoon macerated strawberries over the bottom half, add a generous dollop of whipped cream, then top with the other biscuit half. Add more berries and cream on top if desired.