1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl whisk together flour, baking powder, sugar, and salt.

3. Cut cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces remaining.

4. Stir in sourdough discard and cold heavy cream until a shaggy dough forms.

5. Turn dough onto a floured surface and pat into a ¾-inch thick rectangle, folding gently 2–3 times to create layers.

6. Use a floured biscuit cutter to cut out 8 biscuits, gather scraps and cut additional biscuits as needed.

7. Place biscuits on the prepared sheet close together, chill in the refrigerator for 15–20 minutes.

8. Bake biscuits until golden brown, 14–18 minutes, then transfer to a cooling rack.

9. In a bowl combine strawberries, granulated sugar, and lemon juice; let macerate for at least 30 minutes.

10. In a chilled bowl beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

11. Split warm biscuits horizontally, layer bottoms with macerated strawberries and syrup, add whipped cream, and top with biscuit tops.

12. Serve assembled shortcakes immediately for best texture and flavor.