1. Prepare the Strawberries (Macerate):

• In a medium bowl, combine the prepared strawberries and ¼ cup granulated sugar.
• If using, stir in the optional lemon zest or vanilla extract.
• Gently stir to coat the berries. Let sit at room temperature for at least 30 minutes (or up to 2 hours) for the berries to release their juices and create a lovely syrup. Stir occasionally. If preparing further ahead, cover and refrigerate.

2. Make the Shortcake Biscuits:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the 2 cups flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
• Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or two knives, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. (Alternatively, pulse briefly in a food processor). Work quickly to keep the butter cold.
• In a small bowl, whisk together the egg, ⅔ cup heavy cream (or milk), and 1 teaspoon vanilla extract.
• Pour the wet ingredients into the dry ingredients. Stir with a fork or spatula just until a shaggy dough forms. Do not overmix! Overmixing will result in tough shortcakes.
• Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands. Pat it into a rough rectangle, then fold it over on itself 2-3 times (this helps create flaky layers, but don’t overdo it).
• Gently pat the dough out to about ¾-inch thickness.
• Dip your biscuit cutter into flour, then cut out rounds of dough. Press straight down; do not twist the cutter (twisting can seal the edges and prevent rising). Place the rounds onto the prepared baking sheet, about 1-2 inches apart. Gather the scraps gently, re-pat, and cut more rounds until all dough is used (these later rounds might be slightly less tender).
• Optional: Brush the tops of the shortcakes lightly with the extra tablespoon of cream/milk and sprinkle with coarse sugar.
• Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
• Transfer the baked shortcakes to a wire rack to cool slightly. These are best served warm.

3. Whip the Cream:

• Just before serving (or up to an hour before, stored covered in the fridge), pour the cold heavy whipping cream into a chilled large bowl.
• Add the powdered sugar (start with 2 tablespoons) and vanilla extract.
• Using an electric mixer (with chilled beaters if possible), whip the cream on medium-high speed until soft or medium peaks form. Soft peaks will gently droop from the beaters; medium peaks will hold their shape better but still have a soft tip. Be careful not to overwhip into butter. Taste and add more powdered sugar if desired.

4. Assemble the Strawberry Shortcake Bliss!:

• Split the warm shortcakes in half horizontally using a serrated knife.
• Place the bottom half of each shortcake onto individual serving plates.
• Spoon a generous amount of the macerated strawberries and their juices over the bottom halves.
• Top the strawberries with a large dollop (or two!) of fresh whipped cream.
• Place the top half of the shortcake over the cream.
• Add another dollop of whipped cream on top and garnish with a few more strawberry slices and a drizzle of the juice.
• Serve immediately and enjoy the bliss!