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Servings: n/a
Prep Time: n/a
Cook Time: n/a

For the Cake:

1. Preheat the oven to 375 degrees F.

2. In a medium-size bowl, use your hands to mix the two types of flour, sugar, cinnamon, baking powder, citrus zests (of half of each lemon and orange), and sea salt.

3. Work in the butter cubes with your fingers until the mixture is crumbly. Add the cream and mix to blend.

4. Turn the dough out onto a lightly floured surface. Roll and cut to desired size and thickness. Thicker, smaller-sized cakes are moister after they bake and taste better the next day. Place them on a lightly greased baking sheet and bake 8-12 minutes. Set aside to cool.

For the Strawberry Topping:

1. Mix all of the ingredients except the whipped cream and allow mixture to saturate for 30 minutes.

2. To serve: Split the shortcakes, spoon the strawberries over the bottom half, replace the other half, and top with a generous dollop of the whipped cream. Serve immediately.