In a medium bowl, combine cut strawberries, sugar, and lime juice, and set aside to macerate for at least 1 hr.

Using a food processor or pastry blender, combine flour, sugar, baking powder, egg yolks, and salt. Pulse (or cut) to combine.

Add the butter and zest, and pulse or cut till the mixture resembles coarse meal.

Add ⅔ cups of heavy cream and mix till it comes together.

Turn the dough onto a lightly floured surface, and gather into a shaggy mass. Knead a couple of times, until it stays together (don't over-knead!), and pat into a circle or rectangle ¾-1 inch in height.

Using a cup/cookie cutter/biscuit cutter/knife, cut as many biscuits as you can out of the dough. Place on a parchment or silicone lined baking sheet and cool in the fridge for at least 20 minutes.

Preheat the oven to 350F. Brush the tops of the shortcakes with cream and sprinkle with sugar. Bake 18-20 minutes, or until risen and golden brown. If you use whole wheat pastry flour, your shortcakes will (obviously) be darker, don't be alarmed. :) When finished, remove from the oven and place on a wire rack until completely cooled.

While the biscuits cool, beat the heavy cream in a stand mixer at medium speed until it reaches soft peaks, then slowly add in the sugar, lime juice, and lime zest, and beat till it reaches desired consistency.

Cut the biscuits in half, dollop some whipped cream on the bottom half, heap on some macerated strawberries, and if desired, sprinkle some lime zest on top. Place the top half of the biscuit on top and enjoy! :)