Preheat your oven to 400°F (200°C) and prepare an 18x13-inch sheet pan by lining it with parchment paper.

In a large bowl, whisk together 2 cups of all-purpose flour, ½ cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.

Add ½ cup of cold, cubed butter to the dry ingredients and cut it in until it resembles coarse crumbs.

In a separate bowl, combine 1 cup of cold heavy cream, 2 teaspoons of vanilla extract, and the zest of 1 lemon, then fold into the flour blend.

Pour the batter into the prepared sheet pan and spread it evenly. Bake for 18-20 minutes until golden brown.

While the shortcake is baking, slice about 4 cups of strawberries, sprinkle with 2 tablespoons of sugar, and let sit to create a syrup.

In a chilled bowl, combine 1 cup of cold heavy cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract and beat until soft peaks form.

After cooling the shortcake for 30 minutes, spread whipped cream on top, layer the strawberries, cut into squares, and serve.