For the Biscuits

• Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
• Add the butter and pulse for 1-2 minutes until the butter is cut into small pea sized chunks.
• Combine the cream and vanilla in small bowl.
• Add the cream mixture to the food processor and combine for 30 seconds until you have a dough.
• Remove the dough from the food processor and divide it into 9 equal portions, about 3 ounces each. For each portion of dough into a biscuit about 3/4 inch thick.
• Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge.
• Preheat the oven to 425ºF.
• Place the baking sheet into the oven and bake until the biscuits are medium golden brown, 18 to 20 minutes.

For the Strawberries

• Combine the slices strawberries and sugar in a large bowl and set aside for at least 3 hours until the strawberries are juicy and delicious.

For the Cream

• In a large stand mixer, combine the heavy cream, powdered sugar and vanilla bean and whip until medium stiff peaks form and then set aside the cream.

To assemble, place a shortbread biscuit on a plate. Top with a heavy spoonful of the strawberries and then top with cream. Serve immediately.