1. Wash, dry, hull, and slice strawberries (about 1/4 inch thick). Mix them with sugar, lemon juice, and zest in a bowl. Let them sit at room temperature for at least 30 minutes to release their juices and develop flavor.

2. Preheat oven to 425°F (220°C). In a bowl, mix flour, sugar, baking powder, and salt. Cut cold butter into the mixture until coarse crumbs form. In another bowl, whisk cream, egg, and vanilla, then combine with the dry mix just until a sticky dough forms.

3. Turn the dough onto a floured surface, knead gently, and pat to 3/4-inch thickness. Cut out shortcakes using a round cutter. Place on a lined baking sheet, brush with cream, and sprinkle with sugar if desired. Bake for 15–18 minutes until golden. Cool completely on a wire rack.

4. In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla until soft peaks form. Avoid overbeating—cream should be light and airy.

5. Slice each cooled shortcake in half. Layer the bottom with strawberries and their juices, then whipped cream. Add the top half, more strawberries, and another dollop of cream. Garnish with a whole strawberry, mint, or powdered sugar if desired.