Combine the sliced strawberries with sugar, lemon juice, and zest in a bowl. Toss gently and let them macerate while preparing the biscuits.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
Whisk together the heavy cream, egg, and vanilla in a separate bowl. Pour into the flour-butter mixture and stir just until combined. The dough will look slightly shaggy.
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in thirds, like a letter, then pat down again. Repeat this process once more to create delicate layers.
Cut into 8 rounds using a 2½-inch biscuit cutter. Press straight down without twisting to ensure maximum rise.
Place the biscuits on a parchment-lined baking sheet, brush the tops with a little cream, and sprinkle with turbinado sugar. Bake at 425°F for 15-18 minutes until golden brown.
While biscuits are cooling, whip the cream with powdered sugar, vanilla, and salt until soft peaks form.
Once cooled slightly, slice the biscuits horizontally. Layer each biscuit bottom with strawberries, a generous dollop of whipped cream, and crown with the biscuit top. Add more berries and cream on top for presentation.