Add the sliced strawberries, sugar, lemon juice, and lemon zest to a medium bowl and stir to combine. Set aside while you prepare the rest of the shortbread.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

In a large mixing bowl, add the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir to combine.

Using a box grater, grate the cold butter into the dry ingredients. Stir to combine.

Next, add the buttermilk and stir until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and pat it into an even rectangle–approximately 7” long, 5” wide, and 1” tall.

Use a 2” round cutter to cut out 6 even shortcakes and place them on the parchment-lined baking sheet.

Brush each shortcake with the egg wash and sprinkle it with coarse sugar.

Bake for 10-12 minutes or until golden brown on top. Allow them to cool while you make the whipped cream.

Pour the heavy whipping cream, powdered sugar, and vanilla into the bowl of your stand mixer fitted with the whisk attachment.

To serve, slice the shortcakes in half horizontally. Place a spoonful of macerated strawberries on the bottom half of the shortcake and top with a dollop of whipped cream.

Place the top half of the shortcake on top of the whipped cream and enjoy immediately.