This is the quick version of the recipe, using store-bought cake — or biscuits for a more traditional take.
1 pint fresh strawberries, stemmed and sliced
1/3 cup sugar
Juice of one small lemon
4 shortcakes, biscuits, or pound cake
1/2 cup lemon curd
1 cup whipping cream
2-4 tbsp sugar
1 tsp vanilla
Sprigs of fresh mint
Step 1: To make whipped cream: combine the cream, two tbsp sugar and the vanilla in a chilled bowl. Whip until soft peaks form. Sweeten with remaning sugar if desired.
Step 2: In a small bowl, combine the strawberries, sugar and lemon juice. Using the back of a fork, lightly mash half of the strawberries.
Step 3: Split the shortcakes and place in individual dessert bowls. Spread each half with 1-2 tbsp of lemon curd. Spoon half of the fruit mixture over shorcakes. Top with the remaining shortcake halves. Garnish with the whipped cream and mint.