Preheat your oven to 350°F and line a baking sheet with parchment paper. Zest the lemon finely to get about 1 tablespoon of zest, then juice it to get 2 tablespoons of fresh juice. Set both aside. Remove the butter from the fridge and cut it into small cubes so it softens to room temperature (about 65-70°F)—this ensures it creams properly with the sugar. Hull and slice the strawberries into 1/4-inch thick rounds and set them on a paper towel to drain any excess moisture, which prevents the shortcakes from becoming soggy.

In a bowl, cream the softened butter and sugar together for 2-3 minutes until light and fluffy—this incorporates air and creates a tender crumb. Add the lemon zest and mix until evenly distributed. Pour in the lemon juice and vanilla extract, stirring to combine. Finally, add the room-temperature egg and mix until fully incorporated; I always use room temperature eggs here because cold eggs can cause the mixture to curdle and create a grainy texture.

In a separate bowl, whisk together the flour, baking soda, and salt. Gently fold the dry mixture into the wet ingredients from Step 2 until just combined—do not overmix, as this keeps the shortcakes tender and prevents gluten development. The dough should come together quickly. Using a cookie scoop or two tablespoons, form the dough into balls and place them about 2 inches apart on the prepared baking sheet (you should get about 12 shortcakes).

Bake for 12 minutes, or until the edges are just set and lightly golden but the centers still feel slightly soft—this keeps them tender and prevents them from becoming hard or dry. Remove from the oven and let them rest on the baking sheet for 10 minutes, which allows the structure to set slightly. Then transfer the shortcakes to a wire rack to cool completely to room temperature.

While the shortcakes cool, prepare the whipped cream by whipping it to stiff peaks for better structural stability—this prevents the shortcakes from becoming soggy when assembled. If not using immediately, refrigerate until needed. Toss the sliced strawberries from Step 1 gently with a pinch of sugar if desired; they'll release their natural juices and create a light syrup that flavors the shortcakes beautifully.

To assemble each shortcake, place one cooled shortcake on a plate and top with a generous dollop of whipped cream, then layer with a portion of the macerated strawberries. Place a second shortcake on top, add another dollop of cream and more berries. Garnish with a light sprinkle of fresh lemon zest for a bright, citrusy finish and a pop of color. Serve immediately while the shortcakes are still slightly warm and tender.