Mix strawberries with 3 tablespoons of sugar and refrigerate for at least 30 minutes.
Preheat oven to 400°F.
Sift together the flour, baking powder, baking soda, 2 tablespoons sugar and salt in a bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch baking dish and bake until golden, 18-20 minutes.
Remove shortcake from pan and place on a wire rack to cool slightly. Cut into small cubes.
Using a mixer, beat the heavy cream, powdered sugar, vanilla and lemon zest until soft peaks form, about 2 minutes.
Assemble the jars by placing shortcake on the bottom, followed by whipped cream and strawberries.
*Note- To take this recipe up a notch, mix the strawberries and sugar and place on a baking sheet lined with parchment paper. Preheat the oven to 375°F and roast strawberries for 30 minutes before placing in shortcake jar. YUM!
Market season is here and we can’t wait to get our hands on some fresh local produce! There is something magical about getting up and heading into the local market and browsing through all of the local fruits, vegetables, meats, as well as talking to all of the wonderful farmers. Stay tuned, as I feature some of our favorite market recipes to use up all of the market goodies you pick up, as well as some shopping and preserving tips!