Ingredients
1 tablespoon butter, softened1/4 teaspoon grated lemon zest1-1/2 cups sliced fresh strawberries2 tablespoons sugarSHORTCAKES:1 cup all-purpose flour3 tablespoons sugar1 teaspoon baking powder3/4 teaspoon grated lemon zest1/8 teaspoon salt3 tablespoons cold butter, cubed1/3 cup 2% milk1 large egg yolkWHIPPED CREAM:1/3 cup heavy whipping cream1 teaspoon sugar
Preparation
Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes.
In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened.
Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack.
Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.
