Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.

Add the butter and pulse for 20-30 seconds until the butter is cut into small pea sized chunks.

Combine the cream and vanilla in small bowl.

Remove the dough from the food processor and divide it into 9 equal portions, about 3 ounces each. Form each portion of dough into a biscuit about ¾ inch thick.

Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge.

Preheat the oven to 425ºF.

Place the baking sheet into the oven and bake until the biscuits are medium golden brown, 18 to 20 minutes.

Combine the sliced strawberries and sugar in a large bowl and set aside for at least 2 hours until the strawberries are juicy.

Before serving, toss the marinated strawberries with the blueberries

Whip the heavy cream, powdered sugar and vanilla bean until medium stiff peaks form and then set aside.

Slice the biscuits in half and place the bottom half in a bowl. Top with a large spoonful of the fruit and a large dollop of the cream. Place the other half of the biscuit on top and serve immediately.