Strawberry shortcakes

1. Set the oven at 425 degrees. Line a baking sheet with parchment paper. Have on hand a 3-inch-round cutter.

2. In a food processor bowl, combine the flour, salt, baking powder, and baking soda. Pulse to sift. Add the butter and shortening. Pulse several times until the mixture is the consistency of crumbs.

3. Add the sugar and lemon rind and pulse just to combine them. Add the egg and vanilla and sprinkle with 1/2 cup of the milk. Pulse again just until large clumps form. If dough does not form clumps, add 1 tablespoon more milk, and pulse again. The dough should not come together to form a ball. You may need 2 more tablespoons of milk.

4. Turn the dough out onto a lightly floured counter. Knead it until it just comes together. Gently, roll the dough into a 6-inch square that is about 1 1/2 inches thick. With the cutter, stamp out 4 rounds. Brush each with milk and sprinkle with sugar. (You can reroll the scraps and bake another biscuit, if you like.)

5. Transfer to the baking sheet and bake for 16 minutes or until the biscuits rise and brown. Leave to cool until warm.

TOPPING

1 cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla extract 1. In an electric mixer, beat the cream, sugar, and vanilla until the mixture holds soft peaks.

2. Use a fork to split each biscuit in half. Fill with strawberries and add a spoonful of cream. Cover with the biscuit top and a dollop of cream. Emily Schwab