• Remove the green stems, rinse, and quarter the strawberries. Place the strawberries into a medium-sized bowl and add the freshly squeezed lemon juice and sugar. Stir gently and cover with plastic wrap, then place the berries into the fridge for two hours (or overnight).
• Preheat oven to 400 degrees. Add the sugar, a teaspoon of lemon zest, and one tablespoon of lemon-thyme to an oven-safe bowl and mix well. Place the bowl into the oven and allow the mixture to warm for ten minutes. Use an oven mitt to remove the bowl and allow the sugar and thyme mixture to cool for 10-12 minutes before using.
• To make the shortcake dough, place the dry ingredients (all-purpose flour, baking powder, and salt) into the bowl of a stand mixer, set the mixer speed to low, fit with the whisk attachment, and mix.
• Cut the stick of chilled butter into small cubes, and with the stand mixer on its lowest setting, add the cubes of butter and prepared lemon-thyme sugar to the dry ingredients. Continue to allow the stand mixer to mix the ingredients until the ingredients are thoroughly mixed.
• Add the heavy cream a little at a time until the cream is fully incorporated into the dry ingredients; the dough will be slightly sticky.
• Line a baking sheet with parchment paper or use a silicone sheet liner. Make eight mounds of pastry dough spaced at least two inches apart using a large ice cream scoop or a large wooden spoon.
• Bake the lemon thyme shortcakes on the center rack at 400 degrees for 12-15 minutes or until the biscuits are golden brown along the bottom edges of the shortcakes.
• Remove the cooking sheet from the oven and allow the shortcakes to cool.
• Use a sharp knife slice the shortcakes in half and place the bottom half cut-side up on a saucer or serving plate, top the biscuits with whipped cream, fresh and and macerated strawberries. Place the other half of the biscuit on top, add more whipped cream and macerated fresh strawberries, and drizzle some of the macerated strawberry juice.
• Garnish with a fresh sprig or two of lemon thyme.
• Serve.

Homemade Whipped Cream Recipe Directions:

• Add the ingredients to the bowl of a stand mixer fitted with the whisk attachment, set the speed to medium, and whisk until soft peaks appear.
• Serve.

How to make Macerated Lemon Strawberries Directions:

• Add the prepared strawberries, lemon juice, and sugar in a medium-sized bowl. Gently fold until the strawberries are coated with the lemon juice and sugar mixture.
• Cover the bowl with plastic wrap.
• Allow the strawberry to sit at room temperature for at least thirty minutes, or make and place the mixture into the fridge overnight.