Combine the lemon zest and sugar in a small bowl.  Use a fork to mix together until fully incorporated.

Add the sugar mixture, lemon juice, eggs and salt to a small saucepan and whisk together.  Place saucepan over medium-low heat.  Add butter and whisk constantly until thickened; about 5-6 minutes.

Place a fine-mesh strainer over a bowl.  Strain the lemon curd using the back of a large spoon to push the lemon curd through the strainer.  Place plastic wrap directly on top of the lemon curd and place in the refrigerator for at least 30 minutes to cool and set.

Preheat oven to 350°F and line a baking sheet with parchment paper.

Place flours, baking powder, salt and sugar in the bowl of a food processor. Pulse 2-3 times until combined.

Add butter and pulse until fully incorporated. A coarse mixture will form. With the motor running add the half and half and continue blending until a soft ball forms.

Drop the dough in two equal parts on the baking sheet; flatten with the back of a spoon. Bake for 30 minutes or until slightly golden brown. Let cool.

Mix the mascarpone, vanilla and honey in a small bowl.  Refrigerate until ready to use.

Mix the lemon zest and raw sugar together.  Set aside.

Break the shortcakes into pieces and divide evenly between four small mason jars.

Add a layer of sliced strawberries.  Add approximately 2 tablespoon of lemon curd to each jar, followed by approximately 2 tablespoon of the mascarpone mixture.

Sprinkle with a bit of the lemon sugar mixture and top with additional strawberries.  Serve immediately or refrigerate until ready to serve.