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1
For the crust. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix flour, sugar, and salt. In a liquid measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
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2
Add cold butter to the flour mixture and pulse or use a pastry cutter or just your fingers to break up the butter. You're looking for chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest.
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3
Put the dough on the lightly floured counter and form it until it comes together. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days (I typically refrigerated mine overnight). When ready, heat the oven to 400 degrees. Roll the dough out into a rectangle about 1/8 inch thick. Cut into six squares. Roll each square of dough until 7 to 8 inches in diameter. Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
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4
Toss together the strawberries, all but a tablespoon of sugar, the salt, strawberry soda, and the cornstarch. Pile fruit onto each dough circle, leaving one 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
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5
Bake for 20 to 25 minutes, until the filling, bubbles up vigorously, and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.
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6
For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Place the sugar into a mixing bowl and add the heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes. Add the strawberry soda in one tablespoon increments until desired taste is reached. Store in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.
