• Preheat the oven to 425, and prepare a 12 inch cast iron skillet with cooking spray, butter or oil if needed.

Shortcake Biscuits

• In a mixing bowl, combine the 2 cups all purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt, and 3 tablespoons sugar
• Grate in the 1/4 cup butter and 1 tablespoon lemon zest, mix with a wooden spoon or spatula to combine.
• Pour in the 1 cup heavy whipping cream and 2 tablespoons lemon juice. Stir the dough until it just comes together, use clean hands if needed to bring the dough together.
• Press the dough out into a square about 3/4 inch thick and slice into 3 inch round circles. Cut the biscuits out, gather up the dough and cut out more biscuits until all the dough is used.
• Place the biscuits into the cast iron skillet, brush with cream and sprinkle with sugar. Bake for 15-18 minutes, until puffed up and golden brown on top.

Strawberries

• Place sliced 4 cups strawberries and 1 tablespoon sugar in a bowl and mix together. Allow the strawberries to sit until the biscuits are done baking.

Whipped Cream

• In a mixing bowl combine the 1 cup heavy whipping cream, 3 tablespoons sugar, and 1 teaspoon vanilla. Use an electric mixer to mix the whipping cream until it forms stiff peaks.
• Cool the biscuits, then break open, top with whipped cream and strawberries.