Lemon Shortcakes with Strawberries & Whip Cream

Topping:

Preheat oven to 375°F.

Line baking sheet with parchment paper.

Whisk flour, sugar, baking powder, and coarse salt in medium bowl to blend well. Stir in lemon peel. Add butter cubes and rub in with fingertips until mixture resembles coarse meal.

Add 1 cup cream and stir just until dough begins to clump together. Gather dough together. Turn dough out onto lightly floured surface and press out to 7-inch round (about 1 inch thick).

Using 2 1/4-inch-diameter cookie cutter dipped into flour, cut out rounds. Reshape dough scraps and cut out additional dough rounds.

Transfer biscuits to prepared baking sheet, spacing 1 inch apart.

Brush top of biscuits with remaining 2 tablespoons heavy whipping cream; sprinkle with raw sugar. Bake until biscuits are golden, about 20 minutes. Transfer biscuits to rack and cool completely.

For topping:

Using electric mixer, beat 1 cup cream, sugar and vanilla, until peaks form.

Cut biscuits horizontally in half. Place bottom half of each biscuit on plate. Top each with sliced strawberries, then generous spoonful whipped cream. Cover each with top half of biscuit. Dust shortcakes with powdered sugar.