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1
To make the shortcakes, preheat an oven to 400F.
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2
In a bowl, whisk together the flour, sugar,baking powder, lemon zest and salt until well blended.
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3
Using a pastry blender, cut in the butter until the pieces are no larger than peas.
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4
Add the buttermilk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are blended.
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5
Turn the shaggy dough out onto a lightly floured work surface.
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6
Gently press the dough into a thick rectangle about 6 by 4 inches.
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7
Using a large sharp knife, trim the edges even, then cut the dough into 6 equal squares.
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8
Place the squares on an ungreased baking sheet, spacing them well apart.
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9
Bake until they are puffed and golden, 15 to 18 minutes.
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10
Transfer to a wire rack to cool slightly or completely.
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11
Meanwhile, prepare the strawberries: In a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries.
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12
Cover the berries and refrigerate until well chilled or until ready to serve.
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13
To make the whipped cream, in a deep bowl,combine the cream, sugar and vanilla.
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14
Using an electric mixer, beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes.
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15
Cover the bowl and refrigerate until ready to serve or for up to 2 hours.
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16
To serve, split the warm or cooled shortcakes in half horizontally and place the bottom halves, cut side up, on serving plates.
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17
Spoon some of the strawberries, including the juices, over each half and top with a dollop of the whipped cream.
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18
Top with the remaining shortcake halves, cut side down.
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19
Serve immediately.
