Shortcake Dough

• Preheat oven to 425°F.
• Mix dry ingredients (flour, salt, sugar, baking powder) together in a food process.  Pulse until combined thoroughly.
• Add cubes of butter to mix.  Pulse until partially incorporated – don’t let the dough mix become smooth.  You want there to be small globules, but not big chunks.  
• Transfer dough mix to a large bowl.  Add half-and-half and stir to combine.
• Move dough to a floured surface, and knead the dough a few times.  Roll it out into an approximaly 0.25-0.5 inch layer.  Using a cookie cutter or top of a glass, cut the dough into circles and place on a lined baking sheet.  Repeat until all of the dough is used.  
• Brush some half-and-half on top of the shortcake rounds and sprinkle with a little granulated sugar.  
• Bake for 15 minutes, or until golden.

Whipped Cream

• Pour whipping cream, sugar, and vanilla extract into blender.
• Blend until thickened.  Be careful not to over-blend.  Check on texture after every few pulses on the blender.

Assembly

• Layer two shortcake rounds with whipped cream in between the layers and on top.
• Scatter sliced strawberries over the shortcake.
• Optional lemon zest for some extra brightness.