• Preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Line a half sheet pan with parchment paper and set aside.

Prepare the strawberries

• Combine the chopped strawberries, sugar, and pinch of salt in a medium bowl. Toss to combine and allow to macerate while you prepare the shortcakes.

Make the egg wash

• In a small bowl, whisk together the egg and teaspoon of milk. Set aside.

Prepare the shortcakes

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Add the cold butter pieces and toss in the flour mixture.
• Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse meal and there are larger pea-sized chunks of butter throughout.
• It is important for the butter to remain extremely cold throughout the process. If warms too much, transfer the entire bowl to a freezer for 5 to 10 minutes to chill.
• In a measuring cup, whisk together the buttermilk and egg. Create a well in the center of the dry ingredients and add the buttermilk mixture.
• Using a wooden spoon, stir the wet ingredients into the flour mixture until it just comes together and the flour has just absorbed. It will be shaggy.
• Transfer the dough and any dry remaining bits to a lightly floured countertop.
• Knead the dough until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to your hands or the countertop. Press the dough into a disc that is roughly 3/4-inch thick.
• Fold the dough over itself 2 to 3 times, this will help create layers. Use a 2.5-inch biscuit cutter (dipped in flour to prevent sticking) to cut out 6 shortcakes.
• Do not twist the cutter as you cut the dough, as this will prevent them from rising evenly.
• Press the remaining scraps together to cut out another 1 to 2 biscuits.
• Transfer the scones evenly on the lined sheet pan, setting apart by several inches.
• Lightly brush the tops of the scones with egg wash and sprinkle with demerara sugar.
• Bake at 450 degrees for 10 to 15 minutes, or until tall and golden brown.
• Transfer to a wire rack to cool as you prepare the lemon curd whipped cream.

Prepare the lemon curd whipped cream

• Place the chilled heavy cream in a large, deep mixing bowl. Using a hand-held mixer, stand mixer with whisk attachment, or whisk, whip the cream until it holds soft peaks. Fold in the lemon curd (feel free to add more to taste).

Assemble

• Using a serrated knife, split the shortcakes. Top the bottom half of the shortcake with a large spoonful of macerated strawberries with juices, then top with and lemon curd whipped cream, and the remaining shortcake half. Serve immediately.
• Shortcakes are best served the day of baking, but can be baked up to a day ahead and reheated in a 350 Fahrenheit degree oven.
• Strawberries can be prepped and refrigerated for up to 2 hours prior to serving.
• Lemon curd whipped cream will hold for several hours in the fridge, whip and mix again if necessary just before assembly.