Strawberry Shortcake in 35 Minutes

Instructions:

1. In a medium bowl, toss the sliced strawberries with maple syrup, lemon juice, and vanilla. Stir gently and let them sit at room temperature while you prepare the dough.
2. Preheat your oven to 425°F (218°C). Whisk together flour, baking powder, and salt.
3. Use a box grater to shred the frozen butter directly into the flour mixture.
4. Stir in the buttermilk, Greek yogurt, and honey until just combined. Stop as soon as the flour disappears to avoid a tough biscuit.
5. Drop 6 large mounds of dough onto a parchment-lined baking sheet.
6. Bake for 12–15 minutes until the tops are mahogany-colored and the edges are golden.
7. Let the biscuits cool for 5 minutes, then split each biscuit in half horizontally.
8. Spoon a generous portion of macerated berries over the bottom half, top with a dollop of whipped cream, and cap with the top biscuit.