Instructions:
- Macerate Strawberries: Combine strawberries, 2 tbsp sugar, and lemon juice in a bowl. Toss gently. Set aside at room temperature for at least 30 minutes.
- Prepare Dry Ingredients: Whisk together flour, baking powder, salt, and 2 tbsp sugar in a large bowl.
- Cut in Butter: Add the frozen butter cubes to the dry ingredients. Using a pastry blender or pulsing in a food processor, cut the butter in until the mixture resembles coarse meal with some pea-sized pieces remaining. Keep the butter very cold.
- Add Buttermilk: Create a well in the centre and pour in the cold buttermilk. Stir just until combined; the dough will be shaggy. Do not overmix.
- Shape Dough: Turn dough out onto a lightly floured surface. Gently pat or roll into a ¾-inch thick rectangle. Fold the dough in thirds (like a letter), turn 90 degrees, and repeat the folding once more to build layers.
- Cut Biscuits: Pat or gently roll the dough back to ¾-inch thickness. Use a 2 ½-inch round cutter to cut out 6 rounds. Press straight down without twisting the cutter. Place biscuits close together (but not touching) on a parchment-lined baking sheet.
- Chill and Bake: Brush the tops with the egg wash and sprinkle with coarse sugar (if using). Chill the tray in the freezer for 10 minutes. Preheat oven to 425°F (220°C). Bake for 14–16 minutes until puffed and golden brown.
- Whip Cream: While biscuits cool slightly, beat the cold heavy cream, powdered sugar, and vanilla extract in a clean bowl until stiff peaks form.
- Assemble: Split the warm biscuits horizontally. Layer the bottom half with a generous helping of macerated strawberries (including the syrup), top with whipped cream, place the top biscuit half on, and finish with more cream and sliced berries. Serve immediately.