Oh my goodness! My daughter made THE most delicious Shortcake recipe I’ve ever tasted! Moist, sweet and tangy at the same time! 4 cups fresh strawberries, hulled and quartered

1 TBSP lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)

1/2 cup plus 2 TBSP granulated sugar, divided

4 cups flour, plus more for work surface and kneading

1 TBSP baking powder

1 tsp baking soda

1 1/2 tsp kosher salt

1 1/4 cups cold unsalted butter, cut into small pieces

1 1/2 cups whole buttermilk

2 cups plus 2 TBSP cold heavy cream, divided 

1 TBSP sanding sugar (or coarse sugar)

1/2 cup powdered sugar

1 vanilla bean pod, split (or use 1 tsp vanilla)

1 pint blueberries

Preheat oven to 425°F. Whisk together flour, baking powder, baking soda, salt, and remaining 2 tablespoons granulated sugar in a large bowl. Cut in butter with a pastry blender (or use fingertips) until mixture resembles peas. Add buttermilk, and stir gently with a spatula or wooden spoon until well combined and shaggy. Turn out dough onto a lightly floured surface, and knead gently until dough just comes together, 2 to 3 times. Pat dough with lightly floured palms to 1 1⁄2-inch thickness (do not use a rolling pin). Cut out biscuits using a 2 1⁄2-inch round cutter, gathering and patting scraps once more to make 12 biscuits.

Place biscuits about 2 inches apart on a parchment paper-lined baking sheet. Refrigerate 30 minutes. Brush tops of biscuits with 2 tablespoons of the heavy cream; sprinkle with sanding sugar. Bake in preheated oven until golden brown, 18 to 20 minutes. Cool on baking sheet 10 minutes.

Place powdered sugar in bowl of an electric stand mixer fitted with whisk attachment. Scrape vanilla bean seeds (or vanilla extract) into powdered sugar; add remaining 2 cups heavy cream. Beat on medium speed until soft peaks form, 4 to 5 minutes.

Stir together strawberries, lemon zest, lemon juice, and 1⁄2 cup of the granulated sugar in a medium bowl. Cover; refrigerate at least 30 minutes or up to 1 hour.

Split biscuits; place on plates or a large platter. Spoon strawberry mixture onto bottom halves of biscuits. Dollop with whipped cream; cover with biscuit tops, a dollop more of whipped cream then sprinkle with blueberries. HAPPY JULY 4TH!!!