Strawberry Lemon Shortcakes

Step 1: Preheat oven to 425 degrees F.

Step 2: Combine the 2 cups (9 ounces) flour with the sugar, baking powder, baking soda, and salt.

Step 3: Cut in the grated butter until mixture resembles coarse meal.

Step 4: Combine the buttermilk and the grated lemon rind, Add to the flour mixture and toss gently with a fork to combine. Dough should be wet, about the texture of cottage cheese.

Step 5: Coat a 9 inch round metal pan or baking sheet with non-stick cooking spray. (For slightly taller biscuits use the round metal pan. For seperate shortcakes use the baking sheet.)

Step 6: Place 1/2 cup of flour in a bowl. Scoop out 10 equal portions of the dough and place in the bowl of flour. Gently shape each portion into a round tossing the flour to help shape them. Arrange in the pan and discard the excess flour.

Step 7: Brush dough with melted butter and sprinkle evenly with the sugar.

Step 8: Bake at 425 degrees F for 18-20 minutes, or until the shortcakes are lightly browned. Cool in the pan for 10 minutes, then remove to wire rack to cool.

Step 9: Combine the strawberries with the sugar and lemon juice, toss to coat. Allow to stand for 15 minutes.

Step 10: Split each shortcake in half and spoon 1/3 cup berry minture and top each with two tablespoons whipped topping