Preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.
Slice the strawberries and place in a small mixing bowl and combine with sugar and 1 Tbsp lemon juice from the zested lemon. Allow the berries to sit at room temperature while you make and bake the shortcakes.
In a small to medium sized bowl, combine the dry ingredients including flour, baking powder, baking soda, sugar, salt and the first 1/2 of the lemon zest. Add the cold, cubed unsalted butter and cut into the dry ingredients with a pastry cutter (or in a food processor) until you have roughly pea-sized crumbles. Stir in the buttermilk.
Drop the shortcake dough onto your parchment paper lined baking sheet. Sprinkle the remaining half of lemon zest onto the shortcakes, then top them off with some coarse sugar (if you don't have bakery style coarse sugar, use raw sugar granules or cane sugar). Bake the shortcakes for 15-18 minutes, or until they start turning a light golden brown.
Allow the shortcakes to cool to room temperature, then slice in half and layer whipped cream on the bottom, topped with the sliced strawberries. Put the top half of the shortcake on top of the berries and add some more whipped cream on the top. Drizzle the strawberry juices over the entire strawberry shortcake, if desired.