In a large bowl, combine all topping ingredients.

Using a large spoon, toss gently until well blended.

Cover with plastic wrap and refrigerate for at least 1 hour.

In the bowl of an electric mixer using the whip attachment, combine cream, sour cream, confectioners’ sugar and vanilla.

Beat on high speed until the mixture forms stiff peaks.

Transfer the whipped cream to another bowl. Cover with plastic wrap and refrigerate until ready to use.

Preheat oven to 400° Fahrenheit.

In a large bowl, combine lemon zest and granulated sugar. Blend well until zest is evenly distributed throughout the sugar.

Add flour, baking powder and salt to the lemony sugar and, using a pastry blender, combine well.

Using the pastry blender, cut in the cubed butter until pea-sized pieces form.

Pour the heavy cream over the dry ingredients, and using a large spoon, gently combine until a wet dough forms.

Using 2 ounce (1/4 cup) ice cream scoop, scoop 8 mounds onto 2 parchment covered baking sheets. Leave a 2 inch space between each mound.

Sprinkle each mound top with sugar.

Bake for 15-20 minutes or until nice and brown. Cool completely.

Using a serrated knife, cut each shortcake crosswise in half.

Place bottom halves on plates.

Place a spoon of whipped cream on top of each bottom half.

Place a spoon of strawberry filling on top of cream.

Place a small amount the whip cream on top of the strawberry filling.

Place the top half of each shortcake over the filling and cream.

Dust with confectioners’ sugar, if desired.

Serve at once.