Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar to combine.
Add the cold butter cubes to the flour mixture. Use a pastry cutter or forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
Pour in the cold buttermilk and gently stir until just combined, forming a sticky dough. Be careful not to overmix.
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick layer. Use a round cutter to cut out shortcake rounds, then place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 12-15 minutes, until golden brown and flaky. Transfer to a wire rack to cool slightly.
While the biscuits bake, prepare the strawberries. In a bowl, combine sliced strawberries with 2 tablespoons sugar and lemon juice. Toss gently and let sit for 10-15 minutes to macerate, releasing their bright juices.
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. The cream should feel silky and hold gentle peaks when you lift the whisk.
Slice the slightly cooled shortcakes in half horizontally. Spoon some of the macerated strawberries onto the bottom half, then layer with a generous dollop of whipped cream.
Place the top half of the shortcake over the layered strawberries and cream. Top with additional strawberries and a little whipped cream for garnish.
Serve immediately to enjoy the crisp biscuits, juicy berries, and creamy topping, or refrigerate for up to a few hours for a slightly softer texture.
