Preheat oven to 400°F. Line a baking sheet with parchment paper or coat with cooking spray. Combine flour, granulated sugar, baking powder, zest and baking soda in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in buttermilk just until dry ingredients are moistened. Place dough on a lightly floured surface. Knead gently 3 to 4 times.

Pat or roll to 1/2-inch thickness, dusting lightly with flour to prevent sticking.

Cut 8 stars or circles using a 3 to 4-inch diameter cookie cutter. Place on prepared pan. Moisten tops with water and sprinkle with sugar crystals.

Bake 12 to 14 minutes or until golden brown. Place cakes on a wire rack to cool.

Blend half strawberries, 1/3 cup confectioners' sugar and lemon juice in a blender until smooth. Slice and reserve remaining strawberries to serve with shortcakes. Whip heavy cream and remaining 2 tablespoons confectioners' sugar until soft peaks form.

Using a serrated knife, cut shortcakes in half horizontally. Place bottom halves on dessert plates. Top each with a dollop of whipped cream. Surround with blackberries, raspberries and blueberries. Drizzle with 1 to 2 tablespoons strawberry sauce, sliced strawberries and add shortcake top. Pass remaining sauce.