Let’s bake these beautiful Lemon Strawberry Shortcakes:

1. Prepare Lemon Butter & Strawberries:

In a small bowl, mix the 1 tablespoon of softened butter and the ¼ teaspoon of lemon zest until blended. Set aside. This is for the biscuit tops later.

In another bowl, gently toss the sliced fresh strawberries with the 2 tablespoons of granulated sugar. Let stand while preparing the shortcakes, allowing the berries to release their juices (macerate).

2. Preheat Oven & Prep:

Preheat oven to 450°F (230°C). Self-Correction: The original recipe says 450°, but this seems very high for biscuits which usually bake around 400-425°F. Let’s proceed with 425°F as a safer starting point, consistent with many shortcake recipes. Preheat oven to 425°F (220°C).

Line a baking sheet with parchment paper.

3. Make the Shortcake Dough:

In a large bowl, whisk together the all-purpose flour, 3 tablespoons sugar, baking powder, ¾ teaspoon lemon zest, and salt.

Cut in the 3 tablespoons of cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.

In another small bowl, whisk the milk and egg yolk together until blended.

Add the milk-yolk mixture to the flour mixture. Stir with a fork just until the dough is moistened and starts to come together. Do not overmix.

4. Shape and Bake Biscuits:

Turn the dough out onto a lightly floured surface. Knead gently only 4-5 times, just enough to bring it together. Over-kneading makes biscuits tough.

Divide the dough into 4 equal portions. Pat each portion gently into a ¾-inch-thick circle.

Place the dough circles 2 inches apart on the prepared parchment-lined baking sheet.

Bake for 8-10 minutes, or until golden brown.

5. Cool Biscuits:

Remove the baked shortcakes from the pan immediately and transfer them to a wire rack to cool slightly. They are best served warm.

6. Whip the Cream:

While the biscuits are baking or cooling, prepare the whipped cream. In a small, chilled bowl, beat the heavy whipping cream with an electric mixer until it begins to thicken.

Add the 1 teaspoon of sugar. Continue to beat until soft peaks form. Don’t overwhip.

7. Assemble the Shortcakes:

Using a serrated knife, split the warm shortcakes in half horizontally.

Place the bottom halves on individual serving plates.

Top the bottoms generously with the prepared whipped cream and the macerated strawberries (including some of their juice).

Spread the reserved lemon-butter mixture on the cut side of the shortcake tops.

Place the buttered tops over the strawberries and cream.

8. Serve:

Serve immediately while the biscuits are still warm and the cream is cold. Enjoy