• Prepare Strawberries:
• In a medium bowl, toss the strawberries with lemon zest, lemon juice, and ½ cup granulated sugar.
• Cover and refrigerate while preparing the biscuits.

Preheat Oven:

• Preheat the oven to 450ºF and line a baking sheet with parchment paper.

Make the Biscuits:

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and remaining 2 tablespoons granulated sugar.
• Cut the cold butter into the flour mixture until it resembles pea-sized crumbs.
• Add the buttermilk and knead just until the dough comes together.

Cut Biscuits:

• Turn the dough out onto a floured surface and press it into a 1½-inch-thick round.
• Use a 2½-inch biscuit cutter to cut out biscuits, placing them 2 inches apart on the prepared baking sheet.
• Brush the tops with melted butter and sprinkle with raw sugar.

Bake Biscuits:

• Bake for 20 to 25 minutes until golden brown.
• Remove from the oven and let cool on a wire rack.

Make Whipped Cream:

• In a stand mixer fitted with a whisk attachment, beat the cream, confectioners’ sugar, and vanilla on medium-high speed until soft peaks form.

Assemble Shortcakes:

• Slice the biscuits in half horizontally.
• Top the bottom half with macerated strawberries and a dollop of whipped cream.
• Place the top biscuit half on top and serve.