Strawberry Lemon Shortcake Recipe

Preheat oven to 450 °. In a small bowl, mix softened butter and lemon peel until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes. In a large bowl, whisk flour, sugar, baking powder, lemon peel 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 four portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment paper-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.