To make the shortcake: Place the flour, sugar, salt, baking powder, cardamom
and lemon zest in the bowl of an electric mixer with the paddle attachment.
Add the butter.
In a separate bowl, whisk together the milk, egg and vanilla extract. Add
to the flour mixture, and mix just to bring together.
Turn the dough out onto a floured counter. Knead gently for 1 minute. Flatten
to a disk a half-inch thick. Cut into 8 pieces. Sprinkle the tops with raw sugar.
Place on a baking sheet and bake at 375 degrees F for 10 minutes or until golden.
To make the strawberries: Slice the strawberries into a bowl. Sprinkle with
1/3 cup sugar, or whatever amount seems right, depending on the sweetness of
the strawberries. Squeeze in a few drops of lemon juice.
To make the topping: Whip the heavy cream with the sugar and vanilla extract.
Serve the shortcakes topped with strawberries and whipped cream.