Prepare your shortcakes:

1. Preheat the oven to 425°F (218° C). Line a baking sheet with parchment paper.
3. Whisk dry ingredients (flour, sugar, baking powder, cardamom, lemon zest and salt) in a large bowl, to combine. Stir in the cream with a spatula. Mix until you have a dry, crumbly, loose dough.
4. Transfer dough to a lightly floured surface. Dust hands with flour and knead four or five times, just until the mixture forms a soft dough.
5. Form dough into a large round with your hands, and press to even out in about a one-inch thickness, all around. Cut eight pieces with a flour-coated biscuit cutter or ring. Place shortcake disks onto the prepared baking sheet, leaving space to rise & spread in between, then brush each shortbread with melted butter (and sprinkle with sugar if you wish).
6. Bake until tops are golden brown, anywhere from 12 – 15 minutes. Transfer shortcakes to a cooling rack.

Treat your berries:

1. Cut strawberries in quarters, together with lemon juice, and maple syrup in a large bowl. Taste and adjust sweetness as needed. Stand at room temperature for an hour (or more) to allow the juices to mingle & sweeten. Cover & reserve.

Maple whipped cream –

1. Using an electric hand mixer, whisk or stand mixer, beat together the heavy cream and maple syrup until soft peaks form. Chill until ready to plate.

Assembly:  Split each shortcake in half crosswise. Place the bottom half of each shortcake on a plate. Spoon on a portion of roasted strawberries and top with a large scoop of whipped cream, place the other half of the shortcake on top. Spoon more berries and ripe juices over the top and finish with more whipped cream. Top the whole works with crystallized ginger, or maple sponge toffee and serve immediately.