Strawberry Shortcake

Instructions

Biscuit

1. Preheat oven to 350F degrees and move baking racks to upper third of the oven. Line 2 baking sheets with parchment paper and generously grease or spray with cooking spray.
2. In a large bowl, press lemon zest into sugar using the back of your spatula until the sugar becomes fluffy.
3. Add the flour, baking powder and salt and whisk until well combined.
4. Cut the butter into the flour using a fork until no large chunks of butter remain. Use your fingers if that's easier for you.
5. In a small bowl, whisk together the sour cream, milk and water.
6. Make a well in the flour mixture and pour in the milk mixture. Using a spatula, fold ingredients together until just combined. DO NOT OVERWORK THE DOUGH. You want it lumpy, not smooth.
7. Using an ice cream scoop, drop 12 mounds of dough onto prepared baking sheets.
8. Sprinkle Turbinado sugar over the top of each biscuit.
9. Bake about 15 minutes or until the biscuits are golden brown.
10. Immediately remove to wire rack to cool.

Whipping Cream

1. In a small sauce pan, on high heat, stir together heavy cream, mint leaves, lemon zest and peels until right before boiling point. DO NOT BOIL.
2. Remove from heat and cool completely.
3. Strain so that only cream remains. Refrigerate until ready to use.
4. When ready to use, whip cream in a cold metal bowl of a stand mixer using the whisk attachment until soft peaks form.
5. Add the sugar and continue whipping until you reached your desired texture and consistency.

Strawberries

1. Clean and slice strawberries until you have about 6 cups worth.
2. Toss strawberries with lemon juice, sugar and vanilla extract. Let sit at room temperature for 30 minutes to allow flavors to come together and juices to form.
3. Refrigerate until ready to use.

Assembly

1. Place one biscuit in a bowl. Scoop ½ cup of strawberries on to the biscuit, making sure lots of juice from the berries is included.
2. Dollop a generous scoop of whipped cream on top.
3. Garnish with a mint sprig.