Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined.

Spread the batter into a baking dish and bake for 15-20 minutes or until golden brown. Let cool.

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar, lemon juice, and lemon zest, continuing to whip until well combined.

Slice the cooled shortcake into pieces. Layer with sliced strawberries and top with lemon cream sauce.