Preheat the oven to 400 degrees F.

To make the shortcakes, stir together the flour, sugar, lemon zest, and nutmeg in a large bowl. Add the butter and use a pastry blender or two knives to cut the butter into the dough, working it until the butter is in pea-size pieces and evenly distributed. Stir in the buttermilk to form a soft, biscuit-like dough.

Divide the dough into four portions. Form each portion into a disk. These do not need to be perfect as the shortcakes will be chopped for serving. Place the four disks on a non-greased baking sheet. Bake for 15 minutes, until the edges are browned and the shortcakes are baked through. Let cool while you prepare the raspberries.

Add the berries to a medium bowl. Add the sugar and lemon juice and stir well. Let sit while you make the whipped topping.

Pour the cream into the bowl of a mixer. Mix on low and then, high for about 5 minutes, until stiff peaks form. Fold in the powdered sugar until smooth.

Chop each shortcake into about 8 pieces. Divide the raspberries in half.

Use one half of the raspberries to fill the bottom of four ½ pint jars. Add a dollop of whipped cream to each jar and then add a chopped shortcake to each jar. Use spoon to press everything down into the jar. You want it to be packed tightly so everything fits.

Divide the remaining berries between the jars. Drizzle any juices left in the bottom of the bowl into each jar. Press again, gently smashing the berries. Add the remaining whipped cream to the top of each shortcake. Garnish with a fresh raspberry.

(If you plan to transport the shortcakes. You can either add a little less whipped cream so all ingredients fit in the jar with the lid secured, or take the final amount of whipped cream separately and garnish each shortcake just before serving.)