Lemony Shortcake with Strawberry Sauce and Whipped Cream…and Maybe a Little Ice Cream Too

For Shortcake:
Sift together flour, 1 1/2 cups sugar, baking powder, salt and stir in lemon rind.

Using a whisk or whisk attachment on your mixer, lightly beat eggs and then whisk in milk, oil, butter and lemon juice from 1 lemon.

Mix in dry ingredients, 1/2 cup at a time, until completely incorporated.

Pour batter onto parchment-lined 15″x10″ sheet pan and bake for 30 minutes at 350º.

Remove from oven. Allow to cool and cut in half.

For Strawberry Lemon Sauce:
Cook strawberries, 1/2 cup sugar, cornstarch and juice of 1/2 lemon until bubbly in a saucepan over medium heat.

For a smooth sauce, use an immersion blender to blend until smooth. For a chunkier sauce, ignore that step.

Continue simmering for five minutes. Allow to cool slightly before transferring to a heat-safe container.

Completely cool in fridge. Store in fridge until ready to serve.

For Whipped Cream:
Beat whipping cream and 1/2 cup sugar until stiff peaks form or desired whipped cream consistency is reached. Lick beaters, fingers, bowl. Store in fridge.

To assemble cake:
Layer cake>strawberry sauce>cake>strawberry sauce. Cut into squares and serve with whipped cream. Add a scoop of ice cream if you so dare. Eat. Eat some more.