recipe: strawberry shortcake

i usually only make this recipe when i have fresh picked strawberries (see SK's travels section of this blog) but you could make this with store bought berries. you could also use other varieties of berries (like blueberries or raspberries). recipe is flexible: can make this as a cake of whatever size (either 2 8" rounds, 2 9" rounds, 1 13" x 9", or cupcakes as well.

you will need:
yellow or white box cake mix
whatever eggs, oil, and water box mix calls for
zest of one lemon
4 cups strawberries (washed, hulled and quartered)
1/4 - 1/2 cup sugar (to taste or as needed depending on ripeness of the berries)
1/4 cup lemon juice
pint or quart of whipping cream (as much as needed)
1/4 cup powdered sugar (to taste, as needed per the amount of cream)


steps:
1- preheat oven to temperature indicated on box mix. make box mix according to instructions adding lemon zest to mix. bake as indicated on box. let cool.
2- in medium saucepan over medium heat, combine berries, sugar and lemon juice and cook for 15 minutes (while stirring) until juice thickens. let cool.
3- if making a cake with layers: spread strawberry mix between layers. if making cupcakes: hollow out a small amount of cupcake and fill cupcake with strawberry mix. if making a one layer cake: top cake center with strawberry mix.
4- mix cream and powdered sugar and whip until stiff peaks form. place in pastry bag with star tip and pipe around edges (of either cake or cupcakes).