Preheat the oven to 400°. Sift together flour, sugar, baking powder, baking soda, and salt. Using a spoon or silicone spatula, mix in heavy cream until just combined.
Place mixture in an ungreased 8X8 inch pan. Bake until golden, about 18-20 minutes. Cool 10 minutes before removing from the pan and placing on a wire rack to cool.
Add heavy cream, sugar, vanilla extract, and lemon zest to a large bowl. Using a mixer, beat starting on low speed and moving up to high speed for about 2 minutes or until soft peaks form.
Cut the shortcake biscuit into 6 pieces, then slice each piece in half, horizontally. Spoon some of the strawberries over the shortcake bottoms, then top with a large dollop of whipped cream.