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Preheat oven to 425F and line a baking sheet with parchment paper or silicone baking mat.
In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.
Drop the dough by heaping tablespoonfuls into eight mounds onto the prepared baking sheet. Bake at 425° for 12-15 minutes or until lightly browned.
While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.
Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a strawberry if desired.