Preheat the oven to 400°F (200°C).
In a mixing bowl, cream together the softened butter, powdered sugar, and lemon zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
Press the dough into a greased 9-inch round cake pan and bake for 20-25 minutes or until lightly golden.
While the shortcake is baking, prepare the strawberries by mixing them with sugar in a bowl and letting them sit for at least 15 minutes.
In a separate bowl, whip the heavy cream with granulated sugar and vanilla extract until stiff peaks form.
Once the shortcake has cooled, slice it horizontally to create a top and bottom layer.
Spread a layer of whipped cream on the bottom half of the shortcake, then top with sliced strawberries.
Place the top half of the shortcake over the strawberries and top with more whipped cream and strawberries.
Serve the strawberry shortcake immediately and enjoy!