Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar to combine. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
Pour in the heavy cream and gently stir with a spatula until just combined and a soft dough forms. Be careful not to overmix, as this can make the shortcakes dense.
Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick layer.
Use a floured round cutter or glass to cut out shortcake rounds, then place them onto the prepared baking sheet, spacing them slightly apart. Brush the tops lightly with a bit of heavy cream for a golden finish.
Bake in the preheated oven for about 12-15 minutes, or until the shortcakes are golden brown and fragrant. Remove from the oven and let cool on a wire rack.
Meanwhile, hull and slice the strawberries into a bowl. Toss them with sugar and lemon zest, letting their juices develop for 10-15 minutes.
Once the shortcakes are cool enough to handle, slice them in half horizontally with a serrated knife.
Layer the bottom halves of the shortcakes with a generous spoonful of the sugared strawberries, then top with the upper halves of the shortcakes.
Whip the remaining heavy cream until soft peaks form. Dollop or pipe the whipped cream generously over the assembled shortcakes.
Finish with a few additional strawberry slices or a light dusting of powdered sugar if desired. Serve immediately to enjoy the flaky, juicy, and creamy layers.
