For the Strawberries:

Cup of Yum
1. Add strawberries, lemon juice, and granulated sugar to a large mixing bowl. Stir to combine.
2. Cover and rest in the refrigerator for at least 2 hours until the berries are juicy. You can do this up to 12 hours in advance.

For the shortcakes:

1. Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or a silicone bakign mat.
2. Whiks together the self-rising flour, sugar and kosher salt to a medium-sized mixing bowl.
3. Add in the cold cubed butter, and using a pastry blender or your fingers, rub it into the dry ingredients until the mixture resembles a coarse meal.
4. Stir in the milk until a very soft dough is formed. Do not overwork.
5. Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into 3 inch discs.
6. Lightly brush the tops with the heavy whipping cream and sprinkle the tops with coarse sugar.
7. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.

For whipped cream:

1. Add heavy whipping cream and granulated sugar to the bowl of stand mixer. Mix together on high until stiff peaks form. Make the whipped cream right before serving.

For serving:

1. Slice off the top third of each shortcake and place the bottoms on six dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.