Preheat your oven to 400 F. If there is room in your fridge or freezer, chill your stand mixer bowl or another large bowl, and the beaters you will use to whip the cream later. (don't fret too much if you don't have room.)
In a medium bowl, sprinkle the sliced strawberries with 1/2 cup sugar and 1 teaspoon (or more) lemon zest. Mix and refrigerate while you prepare the shortcake.
In another medium bowl, whisk together flour, 1/4 cup sugar, baking powder, salt, and lemon zest. Use a fork to stir in the cream--do not over mix. While there are still some flour-y spots, add the 1/4 lemon juice. Continue to combine until it has just come together, just a few turns.
Grease an 8x8 inch baking dish with nonstick spray. Spread the batter into the pan.
Bake at 400 F for about 18-20 minutes, until golden brown around the edges and a toothpick comes out clean. Let cool for 10 minutes.
Carefully lift the shortcake from the pan and let sit on a wire rack to cool some more.
Cut the shortcake into 6 pieces and then split each piece in half horizontally. (You can use a biscuit cutter if you want to do circles.)
Make the lemon whipped cream. Take your empty mixing bowl out of the fridge. Add the heavy cream and beat on high. Gradually add in the sugar, lemon zest, and lemon juice. Continue to beat on high until stiff peaks form.
To assemble, place the bottom half of a shortcake on a plate. Top with strawberry topping, lemon whipped cream, and then the other half of the shortcake. Top with more whipped cream. Enjoy!