Step 1

In a large bowl, whisk together the 2 cups of flour, 2 tablespoons sugar, 2 teaspoons baking powder and 2 teaspoons kosher salt.

Step 2

Cube the 1/2 cup of cold butter into 1-centimeter sized pieces and add to the bowl. Toss to coat them in the flour, then use your fingers to pinch the cubes into flattened disk pieces.

Step 3

Add the 1 cup of buttermilk. Working quickly, use a fork to whisk the mixture together until it is just combined (there might still be a bit of flour at the bottom, which is totally fine). Pop this in the fridge.

Step 4

Set a rack to the center of the oven and preheat to 425°F.

Step 5

While the dough is chilling, make the citrus sugar. Add the 1/3 cup of turbinado sugar to a small bowl and add the 1 teaspoon of lemon zest. Mix this together with your fingers, pressing a bit until the lemon zest is fragrant.

Step 6

Slice the strawberries and add them to a large bowl. Add in 1/4 cup of the citrus sugar and mix. Reserve the rest of the citrus sugar for the shortcakes.

Step 7

Add the strawberries to the fridge and remove the shortcake dough.

Step 8

Move the shortcake dough to a floured work surface. Working with it as little as possible, gently press the dough together a few times until it is just combined. The less you work with it, the more tender the dough will be. Pat a bit of flour over any butter pieces that might be popping out.

Step 9

Pat the dough down into a 1-inch thick circle. Flour a 3-inch round cutter and slice the dough into six shortcakes. Transfer them to a parchment-lined baking sheet.

Step 10

Brush the tops of the shortcakes with buttermilk and sprinkle them with the remaining citrus sugar.

Step 11

Bake the shortcakes for 20-25 minutes or until golden brown.

Step 12

While the shortcakes are baking, add the 1 cup of heavy cream to a large bowl. Add 1 tablespoon of granulated sugar and 1 teaspoon of lemon zest. Use an electric mixer or whisk to beat until stiff peaks form. Set this in the fridge.

Step 13

When the shortcakes are out of the oven, let them cool for 5-10 minutes. Until they are warm but not hot. Halve them, add a big scoop of whipped cream and a pile of strawberries. Serve right away!