Classic Strawberry Shortcake

From the garden

• 2 lb ripe strawberries, hulled and sliced thick · about 6 cups; the softest, reddest fruit gives the most syrup

From the pantry

• 2¼ cups all-purpose flour
• 1 tbsp baking powder
• ½ cup granulated sugar · 3 tablespoons for the berries, 5 for the dough, a little more for the tops
• 8 tbsp butter, cold, cut in small cubes · plus a little melted for brushing
• 2 cups heavy cream · 1 cup binds the dough, the rest is whipped to serve
• 1 lemon, zested (optional) · zest in the dough, a squeeze over the berries
• ½ tsp salt

1. Toss the sliced strawberries with 3 tablespoons of the sugar and a squeeze of lemon if you have one. Mash a small handful against the side of the bowl to start the syrup and leave them at room temperature.
2. Heat the oven to 425°F and line a sheet pan. Whisk the flour and its baking powder with 5 tablespoons of sugar, the lemon zest and the salt, then rub in the cold butter until the mixture looks like coarse crumbs.
3. Pour in 1 cup of the cream and stir just until a shaggy dough comes together; a few dry patches are fine and overworking makes the biscuits tough. Pat it into a 1-inch slab, cut six rounds, and set them close together on the pan.
4. Brush the tops with melted butter, dust with sugar, and bake 15–18 minutes, until well risen and deep gold at the edges. Cool 10 minutes: a piping hot biscuit melts whipped cream straight into a puddle.
5. Whip the remaining cream to soft peaks. Split each biscuit, spoon the berries and all their syrup over the bottom half, add a cloud of cream, and set the lid back on at an angle.