Lemon Poppy Seed Strawberry "shortcake"

I am always looking for an excuse to eat strawberries and whip cream- what better time than early spring!

Lemon Poppy Seed Cookie

2 1/2 C All- Purpose Flour

1 t Baking powder

1/2 t Salt

1/2 C Butter, softened

2/3 C Sugar

1 egg

2 t Lemon Zest- I like more

2 T Lemon Juice

2 T Poppy Seeds

Directions:

In a small bowl whisk together flour, baking powder, and salt; set aside

Beat butter and sugar until smooth, beat in egg, zest, and juice until fluffy, 1 minute.

Gradually beat in flour mixture on low, just until combined.

Add in poppy seeds, stir to combine.

Divide dough in half. Flatten each into square, wrap in plastic.

Refrigerate 2 hours or overnight. Let stand at room temp for 15 min, before rolling out.

Heat oven to 350.

Bake 8-10 min.

Remove from pan immediately and cool on rack

Do with the strawberries and cream as you wish!!!