Combine eggs yolks, flour, cornmeal, baking powder, salt, and sugar in a food processor.
Add butter pieces and pulse until butter is combined in but lumps are still visible.
Add cream in slowly and pulse a few times until just combined. Turn dough out onto a flat surface and knead by hand until the dough comes together with no dry patches.
Separate the dough into 6 equal scoops and put on a lined cookie sheet. Cover with plastic wrap and refrigerate while preparing the strawberries.
Mix the strawberries with the sugar, lemon zestand salt to macerate. Transfer half of the berries to a saucepan along with a splash of water and simmer for about 15 minutes, stirring occasionally, until the berries more closely resemble ajam. Remove the berries from the stove to cool.
Preheat the oven to 350°F. While waiting for the oven to heat, add half of the lemon juice to the macerated berries and the other half to the jammy mixture.
Remove the dough from the refrigerator and brush cream on the top of each scoop, followed by a sprinkle of sugar. Bake in 350°F oven until golden brown on the outside and firm to the touch, about 30 minutes. Allow the shortcakes to cool.
Meanwhile, make the whipped cream by combining the cup of heavy cream with the powdered sugar and vanilla extract. Beat until soft peaks appear. Keep refrigerated until ready toassemble.
For assembly, cut each cake in half cross-wise leaving a bottom and top. Place equal parts of the strawberry jam mixture, macerated berries and a spoonful of whipped cream on each bottom.
Place the top on the mixture and add another dollop of whipped cream plus a sprig of mint.