Let’s create these delightful Lemon Strawberry Shortcakes! First, prepare the flavor components. Preheat your oven to a hot 450°F (230°C).

Prep Lemon Butter & Berries: In a small bowl, thoroughly mix the 1 tablespoon of softened butter and 1/4 teaspoon lemon zest until well blended. Set this lemon butter aside. In another small bowl, gently toss the 1 1/2 cups sliced fresh strawberries with 2 tablespoons of sugar. Let the berries stand and macerate while you prepare the shortcakes.

Make the Shortcake Dough: In a large bowl, whisk together the 1 cup all-purpose flour, 3 tablespoons sugar, 1 teaspoon baking powder, 3/4 teaspoon lemon zest, and 1/8 teaspoon salt. Add the 3 tablespoons of cold, cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.

In a separate small bowl, whisk together the 1/3 cup milk and 1 large egg yolk until blended. Pour this wet mixture into the flour mixture. Stir with a fork just until the dough is moistened and begins to come together. Be careful not to overmix.

Turn the slightly shaggy dough out onto a lightly floured surface. Knead it very gently just 4 or 5 times – simply folding it over on itself a few times until it holds together smoothly. Over-kneading will make the biscuits tough!

Divide the dough into 4 equal portions. Gently pat each portion into a circle about 3/4-inch thick. Don’t flatten them too much.

Bake the Shortcakes: Place the dough circles about 2 inches apart on a baking sheet lined with parchment paper. Bake in the preheated 450°F oven for 8 to 10 minutes, or until they are golden brown and puffed slightly.

Carefully remove the baked shortcakes from the pan to a wire rack to cool slightly. They are best served warm or at room temperature.

Whip the Cream: While the shortcakes cool a bit, prepare the whipped cream. In a small, chilled bowl, beat the 1/3 cup cold heavy whipping cream with an electric mixer (or whisk vigorously) until it begins to thicken. Add the 1 teaspoon of sugar and continue beating just until soft peaks form (the peak should gently curl over when you lift the beaters). Don’t overwhip.

Assemble and Serve: To serve, carefully split each warm or cooled shortcake in half horizontally using a serrated knife. Place the bottom halves on four individual serving plates.

Top each bottom half with a dollop of the freshly whipped cream, followed by a generous spoonful of the macerated strawberries and their juice.

Spread the reserved lemon butter evenly over the cut side of the top halves of the shortcakes. Place these lemon-buttered tops gently over the strawberries. Serve immediately and enjoy!