Strawberry Shortcake

For the sweet biscuits:
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk flour, baking powder, and sugar.

With a pastry cutter or a fork, cut in butter with the dry ingredients until mixture resembles coarse crumbs. Add milk and lemon zest and stir until well combined.

Drop 2 tablespoons of dough for each biscuit onto the baking mat. Sprinkle a little sugar on the top to the biscuit mounds. Bake 13–15 minutes or until lightly brown. Allow to cool for 10 minutes.

For the Chantilly cream:
In a medium-size, bowl, add cold heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or electric mixer, whip on high until peaks start to form.

Slice biscuits in half horizontally and fill with sliced strawberries and a dollop of cream. Place the top of the biscuit back on and enjoy.