Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners. You are preparing the pan to hold and bake the shortcakes evenly.

Whisk dry ingredients together: In a large mixing bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk for about 1 minute until evenly blended. Checkpoint: The mixture should look uniform in color with no lumps.

Cut in cold butter: Add 6 tablespoons cold unsalted butter (cut into small cubes) to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour for 3–4 minutes until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. Checkpoint: The texture should look sandy and crumbly, not smooth.

Prepare wet ingredients: In a separate small bowl, whisk together 3/4 cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract for 30 seconds until well combined.

Combine wet and dry: Pour the cream mixture into the flour mixture and stir gently with a wooden spoon or rubber spatula for about 1 minute until just combined. The dough will be slightly shaggy and moist. Do not overmix or the shortcakes will be tough. Checkpoint: All flour should be incorporated, but there should be no smooth, compact ball of dough.

Fill muffin cups: Spoon the batter evenly into the 12 prepared muffin cups, filling each about three-quarters full. Use an ice cream scoop or two spoons to divide evenly (about 3 tablespoons per cup). Smooth the tops gently with the back of a spoon.

Bake shortcakes: Place the muffin tin on the middle oven rack and bake for 12–15 minutes at 400°F. The tops should turn golden brown and a toothpick inserted in the center of one shortcake should come out clean with no wet batter. Checkpoint: The shortcakes should feel firm to a light touch and smell fragrant and buttery.

Cool shortcakes: Remove the tin from the oven and let the shortcakes cool in the tin for 5 minutes. Then use a small spatula or your fingers to gently lift each shortcake (still in its liner) onto a wire cooling rack. Allow them to cool completely to room temperature, about 20–30 minutes. Do not skip this step or assembly will be messy.

Prepare strawberries: While shortcakes cool, hull 2 pounds fresh strawberries and cut them in half lengthwise. Place them in a medium bowl.

Macerate strawberries: Sprinkle the berries with 1/4 cup granulated sugar and 2 tablespoons fresh lemon juice. Gently toss to coat evenly. Let sit at room temperature for 30–45 minutes, stirring gently every 10 minutes. The berries will release their juice and create a light syrup. Checkpoint: You should see a pool of pinkish liquid in the bottom of the bowl and the berries should smell sweet and fruity.

Chill bowl for whipped cream: About 10 minutes before assembling, place a clean metal or glass mixing bowl and the beaters in the freezer to chill. Cold equipment helps whipped cream reach the proper texture faster.

Make whipped cream: Pour 1/2 cup heavy cream (very cold) into the chilled bowl. Using a hand mixer or whisk, beat on medium-high speed for 1–2 minutes until soft peaks form (peaks that curl over when beaters are lifted). Checkpoint: The cream should look fluffy and double in volume, but still be somewhat floppy.

Finish whipped cream: Add 3 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to the soft-peak cream. Beat for another 20–30 seconds on medium speed until stiff peaks form (peaks that stand upright). Do not overbeat or the cream will turn grainy and separate. Checkpoint: The whipped cream should hold its shape in firm peaks when you lift the beaters.

Split shortcakes: Using a serrated bread knife or small sharp knife, gently slice each cooled shortcake horizontally into two layers. Cut slowly and let the knife do the work to avoid crumbling. Place each bottom half on a serving plate or shallow bowl.

Layer shortcakes: Spoon 2–3 tablespoons of macerated strawberries (including some of the juices) onto each shortcake bottom. Top with a generous dollop (about 2 tablespoons) of whipped cream.

Top and garnish: Place the top half of the shortcake back on the cream layer. Crown with a few more strawberry slices, another dollop of whipped cream, and a fresh mint leaf for garnish.

Serve immediately: Enjoy the shortcake cups right away while the shortcakes are still tender and the whipped cream is cold and fluffy.