Preheat your oven to 400 F.

Place the sugar and lemon zest in a large bowl and rub them between your fingers for about 20 seconds. This will bring out the flavor of the lemon.

Sift the flours into the bowl. Add the baking powder and salt and whisk everything together.

Add the butter cubes and toss them in the flour to coat.

Using your fingers squeeze the cubes of butter into the flour. Continue until you have a coarse mixture.

Whisk together the ricotta and cream. Add to the bowl and mix together using a rubber spatula until the dough just holds together. If the dough seems a bit dry and not quite holding together and additional cream 1 tablespoon at a time.

Tip the dough out onto a lightly floured surface and pat out to 1/2” thick fold in half. Repeat the fold.

Pat into a 4” x 8” rectangle.

Cut the dough into 8 2” squares and place on a parchment lined sheet pan.

Beat the egg with a teaspoon of water and brush the tops and sprinkle with sugar.

Bake for 18 – 20 minutes or until golden brown.

Mix together the sliced strawberries and sugar.

Whip the heavy cream with the powdered sugar and vanilla until you have soft peaks.

Assemble the shortcakes.