Easy Strawberry shortcake

Strawberries

1. First, zest the large lemon (or 2 medium lemons) and set aside. Set aside 2 tbsp of lemon juice as well.
2. Cut the strawberries into chunks and place them in a bowl. Sprinkle the sugar and lemon juice over the strawberries. Mix and cover the bowl.
3. Let it macerate in the fridge for 20 - 30 minutes.

Whipped cream (make this while the shortcakes are cooling down).

1. Place the chilled cream in a mixing bowl (preferably chilled). Add the sugar and vanilla.
2. Start whisking on medium speed. When the cream starts to thicken, increase the speed to medium high and continue whisking until the cream gets to stiff peaks. DO NOT be tempted to whisk on high speed, as this will deflate the cream faster.
3. Once the cream is at stiff peaks, stop immediately. Whipping it further will cause the cream to look curdled.
4. Place the cream in the fridge until needed.

Lemon buttermilk shortcakes

1. Preheat oven to 400°F / 205°C. Line a baking tray with parchment paper and set aside.
2. Place the flour, baking powder, baking soda, salt and sugar in a large bowl. Whisk to mix well.
3. Add the butter. Use a pastry cutter or your fingers to cut/break the butter. Rub the butter into the flour to get a mealy flour mix. The largest pieces of butter should be no larger than the size of a pea.
4. When butter has been cut into the flour, mix in the lemon zest.
5. Add all of the buttermilk to the flour-butter mix and stir with a fork.
6. When all the buttermilk has been absorbed by the flour, use your fingers to scoop the bottom of the bowl and toss the flour clumps a few times until all the flour is absorbed into the flour clumps.
7. Turn the dough out onto a lightly floured work surface. Dust the surface with a little flour, and flatten the dough into a rough square.
8. Cut the dough into 4 equal portions. Stack each portion on top of each other. Flatten the dough into a rough square again. Cut into quarters again and stack these up again.
9. Flatten the dough into a square. If the dough is sticky, lightly dust with flour. The square should be about 6 - 7 inches, and ¾ inch in height.
10. Using a sharp knife, cut the square into 9 equal portions. When you're doing this, press the knife straight down into the dough. DO NOT use a back and forth motion to cut the dough. To keep the cuts clean, wipe the knife between each cut.
11. Place the cut shortcakes on the prepared baking tray, with about 1 cm of space between each. Brush the tops with milk or buttermilk and sprinkle the tops with raw sugar.
12. Bake in the preheated oven for about 18 - 20 minutes, or until the shortcakes are golden brown in color on top.
13. Remove the shortcakes from the oven, and transfer the parchment paper to a wire rack to cool down. These can be served while warm, or at room temperature.

Assembly

1. Slice the shortcake on top.
2. Place a generous dollop of whipped cream on the bottom half of the shortcake.
3. Top with a generous amount of strawberries.
4. Place the sliced shortcake half over the strawberries and serve.