Ingredients:

• 1.5 cups – sliced fresh strawberries
• 2 tbsp – Sugar
• For the shortcake:
• 1 cup – all – purpose flour
• 2 tbsp – Sugar
• 3/4 tsp – baking powder
• 1/8 tsp – salt
• 2 tbsp – cold Butter
• 3 tbsp – Milk
• 1 Egg yolk, beaten
• 3/4 tsp grated Lemon peel
• For the Lemon butter:
• 1 tbsp – butter, softened
• 1/4 tsp – grated Lemon peel
• For the whipped cream:
• 1/3 cup – heavy whipping Cream
• 1 tsp – Sugar

Method:

1. In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
2. In a bowl, combine the flour, sugar, baking powder and salt.
3. Cut in butter until mixture resembles coarse crumbs.
4. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).
5. Turn onto a lightly floured surface; knead 10 times.
6. Divide dough in half.
7. Gently pat or roll each half into a 3/4-in.-thick circle.
8. Place 2 in. apart on an ungreased baking sheet.
9. Bake at 400 degrees F for 8-10 minutes or until golden brown.
10. Remove to a wire rack; cool for 15 minutes.
11. Meanwhile, in a small bowl, combine butter and lemon peel; set aside.
12. In a small mixing bowl, beat cream until it begins to thicken.
13. Add sugar; beat until stiff peaks form.
14. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter.
15. Then top each with a fourth of the strawberries and whipped cream.
16. Cover with shortcake top and remaining berries and cream.