In a medium bowl, combine the sliced strawberries with the granulated sugar and lemon juice. Toss gently to coat the strawberries evenly. Let the mixture sit for at least 30 minutes to allow the strawberries to release their juices.

Making the Shortcake

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3: Cut in Butter

Add the stick of unsalted butter (cut into small pieces) to the dry mixture. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.

Step 4: Add Wet Ingredients

Pour in the heavy cream and vanilla extract. Stir gently until the dough begins to come together.

Step 5: Form the Shortcakes

Turn the dough out onto a lightly floured surface. Knead gently a few times until smooth, then pat into a 1-inch thick rectangle. Cut into circles using a biscuit cutter or a glass.

Step 6: Bake

Place the shortcakes on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until lightly golden on top.

Making the Whipped Cream

Step 1: Whip the Cream

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until stiff peaks form.

Assembling the Strawberry Shortcake

Step 1: Slice the Shortcakes

Once the shortcakes are cool, slice them in half horizontally.

Step 2: Layer the Ingredients

On the bottom half of each shortcake, spoon a generous amount of the strawberry filling. Top with whipped cream and then place the other half of the shortcake on top.

Step 3: Serve

Serve immediately and enjoy your homemade Paisley's Strawberry Shortcake!