Strawberry Shortcake

To Macerate Strawberries:

1. Slice strawberries and place into a large bowl. Sprinkle with castor sugar and lemon juice and stir to combine. Cover and refrigerate.

To Make the Biscuit Dough:

1. 1. Preheat the oven to 180 degrees C.
   2. In a large mixing bowl, combine dry ingredients stir together then sift together. Add the chilled butter and cut it into flour mixture with two forks or very lightly with your fingers to get a very crumbly mixture.
   3. Stir together the buttermilk, heavy cream and vanilla and pour over flour mixture. Fold together with wooden spoon until dough starts coming together then turn out onto a well-floured surface.
   4. Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle.
   5. Chill the rectangle for a bit if need be.
   6. Now cut with a round cookie cutter dipped in dry flour without turning and place on a parchment lined baking tray an inch apart.
   7. Brush with some milk and sprinkle cinnamon sugar on it.
   8. Bake for 13-15 minutes or until golden on top. Remove once done Cool biscuits on a rack for 10 minutes before assembling.

Make Whipped Cream:
In a mixing bowl, beat together cold fresh cream with powdered sugar and vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.
Assemble:
Split biscuits in half. Top with generous dollop of cream. Add the macerated strawberries with some sauce. Cover with biscuit top, add more cream and strawberries.