• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

Shortcake

• In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
• Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
• In a small bowl, mix together the yogurt, cream, and vanilla until combined.
• Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not overmix.
• Form the mixture into a ball and use your hands to form the dough into a large circle and flatten till about 1 ¼ inch thick.
• Using a drinking glass or cutter cut out the shortcakes in circles, reform any dough left and repeat process until you've finished the dough.*
• brush shortcakes with heavy cream before baking, to give those little cakes a golden brown color.
• Bake for 20-25 minutes, or until a deep golden brown in color.
• Transfer to a wire rack to cool.

Whipped Cream and Berries

• Clean and slice the strawberries
• (optional)sprinkle the sugar on the strawberries and let them sit in the refrigerator while you finish making the shortcakes and whipped cream.
• In the bowl of your mixer add the cold heavy cream, sugar and vanilla
• start on low speed and build up to faster speed gradually, (this will give you a better consistency for your whipped cream than over beating it from the beginning)
• Continue beating until cream is fully whipped

Assembly

• Slice shortcakes in half and place a large dollop of whipped cream on top of the bottom half.
• Arrange your sliced strawberries on top of the whipped cream
• Spread a small dollop of whipped cream to the underside of the top half of the cake, and place on top of the strawberries. (this will help keep it in place)
• Top with a sprinkling of confectioners sugar and enjoy!