Step 1

Preheat the oven to 450F degrees. Line a baking sheet with parchment paper and set aside.

Step 2

First, in a large bowl, whisk together flour, 4 tablespoons of granulated sugar, baking powder, lemon zest, and salt.

Step 3

After that, add the heavy cream and stir just until combined.

Step 4

Now, add the chopped strawberries and using a rubber spatula, gently for them in.

Step 5

Next, using a large cookie scoop portion out the dough and drop it onto the prepared parchment-lined baking sheet, a few inches apart.

Step 6

Use the bottom of a glass to gently press the top to make a round biscuit shape. Sprinkle the top with some granulated sugar.

Step 7

Bake for 12 to 15 minutes or until lightly browned on the edges.

Step 8

In the meantime, add the sliced fresh strawberries, to a large bowl. Add, granulated sugar, vanilla extract, lemon zest, and stir to combine. Refrigerate the mixture for a few hours, or until the strawberries produce juice.

Step 9

In a large cold bowl, beat together the cold heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Step 10

When ready to serve, slice a shortcake/biscuit in half and top the bottom part with whipped cream and strawberries (from the strawberry mixture).

Step 11

Add the top part, add more whipped cream, and a strawberry on top. Enjoy!