• Preheat the oven to 425 degrees F.

For the strawberries:

• Slice or dice the strawberries.
• Mix together the sliced strawberries, 1/3 cup granulated sugar, and lemon juice in a large bowl. Allow the strawberries to rest until juices develop, about 30 minutes to 1 hour. Stir occasionally.

For the shortcake biscuits:

• While the strawberries macerate, mix together the milk and vinegar and let sit for 5 minutes. This makes homemade buttermilk.
• Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, baking soda, 4 teaspoons granulated sugar, and salt in a mixing bowl.
• Chop the chilled butter into small cubes.
• Add the butter to the flour mixture and mash in with two forks or a pastry blender until the mixture resembles coarse crumbs.
• Stir in the homemade buttermilk until the flour mixture is moistened.
• Divide the dough into two scoops and drop about 2 inches apart onto the prepared baking sheet.
• Brush the biscuits with the heavy cream and sprinkle each generously with turbinado sugar.
• Bake in the preheated oven until golden brown, about 15 to 20 minutes.
• Allow to cool about 5 minutes.
• Place the biscuits onto two serving plates or bowls. Slice the biscuits in half or break apart into large crumbles.
• Add the strawberries, including juice, and top with whipped cream.