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1
Heat oven to 400.
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2
Grease 9-inch round cake pan (with removable bottom, if available).
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3
Coarsely chop 1 cup of strawberries.
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4
Sift together flour, sugar, baking powder, baking soda, cinnamon, ground ginger and salt into a large bowl.
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5
Whisk together buttermilk, melted butter and egg in medium-size bowl.
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6
Add buttermilk mixture and the 1 cup chopped strawberries to flour mixture; stir until well blended and evenly moistened.
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7
Scrape batter into prepared pan; smooth top.
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8
Bake the shortcake in 400F oven for 20 to 25 minutes, until toothpick inserted in the center of the shortcake comes clean.
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9
Let cake cool in pan on wire rack for 10 minutes.
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10
Remove cake from pan to rack; let cool completely.
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11
Beat cream, confectioners sugar, lemon rind and extract in medium-size bowl until stiff peaks form.
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12
Slice shortcake horizontally in half.
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13
Place bottom layer, cut side up, on platter.
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14
Spread with 2/3 cup lemon cream.
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15
Place half of remaining berries, stem end down, on top of lemon cream.
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16
Spread cut side of the other half of shortcake with 2/3 cup lemon cream.
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17
Carefully invert on top of strawberries.
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18
Dollop top of shortcake with remaining lemon cream.
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19
Arrange remaining strawberries, stem side down, on top.
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20
Serve immediately or refrigerate for no more than 1 hour.
