Lemon Strawberry Shortcake

Ingredients
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▢3 cups all-purpose flour
▢1/3 cup granulated sugar
▢1 tablespoon baking powder
▢1 cup cold butter
▢2/3 cup heavy cream
▢1 large egg
▢3 tablespoons lemon juice
▢2 tablespoons lemon zest
Filling
▢1-2 pints strawberries washed, hulled and sliced
Whipped Cream
▢1 cup whipping cream
▢2 Tablespoons granulated sugar
▢1 Tablespoon lemon zest
▢2 teaspoons lemon juice
Instructions
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Combine the flour, sugar, and baking powder in a large bowl. Whisk them together, then add in the lemon zest.
Take your cold butter and pre-slice it a bit to help you blend it in. Then take your pastry blender and cut the butter in until it’s crumbly.

Beat your egg and then add it to the cream.
Add in your lemon juice, which is going to sour the cream. so don't worry when it curdles.
Take the cream mixture and combine it with the dry ingredients until just mixed in.
When combined, turn it out onto a lightly floured surface. Make a square of dough that is one-inch thick and cut it into 8 pieces. Place each scone on a baking sheet with two inches of space between them.

Bake in the preheated oven until risen and browned on top, about 17-20 minutes. Remove and cool.
Prepare the lemon whipped cream. Take your whipping cream and start whipping it in your mixer. Add the sugar, zest, and lemon juice. Whip until it forms soft peaks. You can refrigerate it for 2-3 hours before serving.
To serve, slice a scone in half and place the bottom half on a plate. Place strawberries and whipped cream in the middle and place the top of the scone on. Top with more whipped cream .
Nutrition
Calories: 631kcal | Carbohydrates: 58g | Protein: 8g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 208mg | Potassium: 364mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1480IU | Vitamin C: 39mg | Calcium: 127mg | Iron: 3mg