Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, sugar, and baking powder.

Incorporate the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

Stir in the lemon zest for added flavor.

Gradually add the cold milk and mix until just combined.

Using a spoon, drop mounds of batter onto the prepared baking sheet, forming about eight portions.

Bake for 12-15 minutes or until golden brown and a toothpick inserted comes out clean.

Meanwhile, toss the sliced strawberries with the additional sugar in a medium bowl, allowing them to rest at room temperature for at least 30 minutes to release their juices.

In an electric mixer, whip the heavy cream, sugar, and vanilla until soft peaks form.

Slice the baked cakes horizontally into two layers.

Place a layer on a serving platter, top with the macerated strawberries and a scoop of whipped cream, then add the other cake layer on top.

Finish with more whipped cream and a fresh strawberry on top, if desired.