Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest.

Add the cold cubed butter to the flour mixture and use a pastry cutter to incorporate until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Gently fold in the diced strawberries until evenly distributed and coated in flour.

Make a well in the center and pour in the heavy cream and vanilla extract, stirring with a fork until just combined and a shaggy dough forms.

Turn the dough out onto a lightly floured surface and gently pat into an 8-inch (20cm) disc about 1-inch thick.

Cut the disc into 8 equal wedges using a sharp knife or bench scraper.

Arrange the wedges on the prepared baking sheet, brush the tops lightly with heavy cream, and bake for 18-22 minutes until golden brown.

Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Whisk together the powdered sugar and lemon juice to form a thick glaze, then drizzle over the scones once they are mostly cooled.