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Preheat oven to 425F. Line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Use a pastry cutter to cut in the butter until the mixture resembles coarse crumbs. Stir in meyer lemon zest and milk until just incorporated - do not overwork!
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Drop by heaping tablespoons onto the prepared baking sheet.
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Bake 12 - 14 minutes or until golden brown on top. Cool before serving.
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Prepare the strawberries while the shortcakes are baking by combining the sliced strawberries and sugar in a bowl. Toss to make sure all the strawberries are coated and refrigerate until ready to serve.
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To make the whipped cream, beat the heavy whipping cream to soft peaks. Beat in powdered sugar and meyer lemon zest and beat to desired consistency.
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To assemble the shortcakes, split each shortcake in half. Add a spoonful of strawberries and whipped cream to the bottom of the shortcake. Place the top of the shortcake on top.