Prepare the strawberries: Hull the strawberries, rinse, pat dry, and cut them in quarters or smaller if large. (I prefer smaller, bite-size pieces.) In a medium bowl, stir together strawberries, sugar and orange liqueur (if using); let stand at room temperature 30 - 60 minutes, or up to 6 hours refrigerated.

Place 1 - 2 cups heavy cream in a medium-size metal or glass bowl (depending on how much whipped cream your family likes!) and place in refrigerator (covered with plastic wrap) until ready to whip, at least 15 minutes. Refrigerate the whisk beater alongside the bowl.

Set the oven rack to the middle and preheat the oven to 375 degrees F; line a baking sheet with parchment paper.

Make the shortcake: In a large bowl, whisk the flour, sugar, baking powder, cinnamon, salt, and lemon zest until well combined.

Add the butter cubes and use a pastry cutter (or two forks), to cut the butter into the flour, pressing and twisting until the butter is in pea-sized bits. The mixture is ready when all the butter has been broken down into flour-coated bits and the mixture is crumbly—resembling coarse meal. Don't over mix—you don't want the butter to melt or the pastry won't be flaky.

Using a spoon, press the egg yolks through a mesh sieve into the flour mixture; make sure to scrape the bits off the bottom of the sieve. Whisk to distribute evenly.

Pour in the cream and vanilla and mix with a wooden spoon—just until the flour is moistened and it forms a dough, and you can form it into a ball.

Finish and bake the biscuits: Turn the dough out onto a lightly floured board, and gently knead until the dough develops a little elasticity and feels smooth (about 2 - 3 turns). Dust the dough lightly with flour if it is sticky; pat and shape it into a square, about 1 - 1 1/2-inches thick (no thicker than 1 1/2-inches). The less you work the dough, the more tender your biscuits will be. Use a bench scraper or knife to cut the dough into about 9 equal pieces. Brush off any excess flour from the biscuits.

Place them on prepared baking sheet and bake until light golden brown and firm to the touch, 12 - 25 minutes, depending on how big/thick they are. (Cover loosely with foil if getting too brown) Put the baking sheet on a wire rack to cool for about 15 minutes.

While the biscuits cool, make the whipped cream: Remove chilled cream, bowl and beaters from refrigerator; add 1 tablespoon of sugar per 1 cup of cream; beat on high speed with your hand mixer (or stand mixer fitted with the whisk attachment) until the cream thickens and you see soft peaks form when you lift the beaters. Do not over-beat.

To serve: Slice in half gently while still warm, with a serrated bread knife. Spoon the strawberries and their juices over the bottom half of each shortcake bottom. Place a scoop of raspberry sorbet on top of the strawberries and cover it with whipped cream. Top with the biscuit top. Serve immediately.