Preheat oven to 425° F and line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, salt and lemon zest. Cut butter into the dry ingredients and using your hands break into small pieces until the mixture resembles coarse crumbs.
Beat egg in a small bowl, and measure the cream or milk, and lemon juice in a measuring cup, stir in the beaten egg. Pour into the dry ingredients and mix together using a spatula just until moistened.
Using an ice cream scooper, drop scoopfuls on to a prepared baking sheet lined with parchment paper. They should be the size larger then a golf ball and you will get 10 shortcake biscuits.
Sprinkle the tops with sugar. Bake for 15 minutes or until biscuits are golden on top. Remove from the oven, then cool in the pan for about 10 minutes before assembling. If making ahead, once cooled, place in an air-tight container leaving it at room temperature.
Whipping Cream: Using a hand mixer or stand mixer, beat the whipping cream, then add powdered sugar. Beat until stiff peaks form, about 3-4 minutes. Set in the refrigerator until your ready to assemble.
Take half of the strawberries and diced them, then used a potato masher and slightly mashed them to allow some of the juices to release and set aside. Then thinly slice the remaining strawberries and set aside.
Cut the biscuits in half using a serrated knife. There is not one way to assemble these shortcake biscuits. You can add couple of tablespoons of whipping cream on the bottom half of the biscuit then the slices of strawberries with 2 tablespoons of the mashed strawberries. Add the top half of the biscuit with a dollop of whipping cream, slices of strawberries, garnish with mint and lemon zest. The other option is to start with the sliced strawberries and 2 tablespoons of the mashed strawberries. Then add 2 tablespoons of whipping cream and garnish with a couple of slices of strawberries, lemon zest and mint. Lean the top half of the biscuit against the shortcake. Serve and enjoy!
