Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt — this distributes the leavening evenly so you get that perfect rise. Set this dry mixture aside while you prep the wet ingredients.

Using an electric mixer, cream together the softened butter and granulated sugar until it's light and fluffy, about 3 minutes. This step is so important because it incorporates air into the batter, which gives you that tender crumb. Don't skip it even though it feels like extra work.

Add the eggs one at a time, beating well after each addition so everything combines smoothly. Pour in the vanilla bean paste and mix until it's totally incorporated. The batter should look creamy and pale yellow at this point.

Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour — this prevents overmixing and keeps your shortcake super tender. Begin with 1/3 of the flour, then 1/2 of the milk, then 1/3 of the flour, then the rest of the milk, then the final 1/3 of flour. Stir just until combined after each addition, don't beat it.

Drop spoonfuls onto your prepared baking sheet, spacing them about 2 inches apart since they'll spread a bit as they bake. You should get 8 cakes total. Bake for 18 minutes until golden brown on top and a toothpick comes out clean from the center. The strawberry shortcake cozy summer recipe is done when the kitchen smells absolutely amazing.

While the shortcakes cool, whip the heavy cream with powdered sugar and lemon zest until stiff peaks form — this takes about 2-3 minutes with an electric mixer. I always taste it and add a tiny bit more sugar if needed because everyone's preferences differ. Don't overbeat or you'll accidentally make butter, and trust me, that's not the vibe.

Toss your sliced strawberries with the lemon zest (if you didn't already) about 5 minutes before serving so they release their juices. Split each shortcake in half horizontally and layer with whipped cream and berries. Serve immediately while the cakes are still a little warm — that's when they taste most cozy.