For the shortcakes:

1. Preheat the oven to 420ºF. Line 2 baking sheets with parchment paper.
2. In a large bowl, sift the ap flour, baking soda, baking powder, salt, granulated sugar and lemon zest. Whisk until fully incorporated.
3. Add the grated butter into the flour and toss together using your hands. The dough will be crumbly and look like coarse sand.
4. Make a well in the center of the butter and flour mixture, pour the buttermilk in. Bring the dough together using your hands or a spatula, careful to not overwork (it’ll result in hard shortcakes).
5. Turn the dough onto a lightly floured working surface. Flour your hands and mold the dough into a rectangle, until it’s about ½ inch thick.
6. Cut into 2.5-inch circles using a biscuit cutter. Re-working scraps until you have 12 biscuits.
7. Transfer to prepared baking sheet, brush with egg wash and sprinkle sugar on top.
8. Bake for 12-15 minutes, until the tops are golden brown. Remove from the oven and cool before slicing.

For the Labneh Whipped Cream:

1. In the bowl of a stand mixer with the whisk attachment, add heavy cream, labneh, sifted powdered sugar, and vanilla, and whisk on medium high until stiff peaks form. About 4-5 minutes. Refrigerate until ready to use.

To serve:

• Slice biscuits in half, add whipped labneh, Bonne Maman Strawberry Preserves and sliced strawberries. Top with remaining half and drizzle honey on top.