Combine sliced strawberries, sugar and lemon juice in a bowl. Stir and cover.
Place in the fridge for an hour or more to release juices.
Preheat oven to 425F degrees and line a baking pan with parchment paper.
Combine flour, baking powder, baking soda, sugar and lemon zest in a small bowl (or food processor).
Add cold butter and cut in with a fork or pulse a few times with a food processor (or cut in by hand using a pastry cutter) until you have coarse crumbs.
Stir in buttermilk until you have a thick, sticky batter.
Drop dough onto the baking sheet (this makes 6 shortcakes).
Sprinkle dough with coarse sugar. Bake for 15 minutes or until lightly browned.
Slice open biscuits and serve with layers of strawberries, their juice and whipped cream.