Toss the sliced strawberries with sugar and lemon zest (if using), then let them sit at room temperature for about 10 minutes until they release bright, juicy syrup.
Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together flour, baking powder, and salt to combine.
Add cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
Pour in the cold buttermilk and gently fold it into the flour mixture just until the dough begins to come together—be careful not to overmix, as this keeps the biscuits tender.
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick layer, then use a biscuit cutter or glass to cut out rounds. Place the biscuits onto a baking sheet lined with parchment paper.
Bake in the preheated oven for 12-15 minutes until golden brown and crisp on top. Remove from the oven and let cool slightly.
While the biscuits bake, whip the heavy cream with vanilla extract and sugar until soft peaks form—this will take about 3-4 minutes with an electric mixer.
Slice the baked biscuits in half horizontally, creating a top and bottom layer.
Layer the bottom biscuit on a serving plate, spoon some of the juicy strawberries with syrup over it, then dollop with whipped cream.
Place the top biscuit over the whipped cream and strawberries, then add more strawberries and cream on top for a layered look.
Serve immediately with extra strawberries or a drizzle of honey if desired. Enjoy this juicy, flaky, and creamy dessert that’s perfect for a summer treat.
