Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky scones.

Stir in the lemon zest. Gently fold in the finely diced fresh strawberries, ensuring they are evenly distributed but not mashed.

Pour the 3/4 cup of very cold heavy cream into the flour mixture. Use a fork or your hands to gently mix until the dough just comes together. Be careful not to overmix, as this can lead to tough scones. The dough will be slightly sticky.

Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat or roll it into a circle about 3/4 to 1 inch thick. Do not knead the dough excessively.

Using a 2.5-3 inch round cutter, cut out scones. Gather the scraps, gently press them together, and cut out any remaining scones. You should get 8-10 scones.

Place the cut scones onto the prepared baking sheet, leaving about 1 inch between them. Lightly brush the tops of the scones with a little extra heavy cream (1-2 tablespoons).

Bake for 15-20 minutes, or until the tops are golden brown and a scone sounds hollow when tapped on the bottom. Baking time may vary depending on your oven.

Remove from the oven and transfer the scones to a wire rack to cool slightly.

While the scones are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add the remaining tablespoon of lemon juice, a little at a time, until it reaches a drizzly consistency.

Once the scones are warm (not hot) or fully cooled, drizzle the lemon glaze generously over each scone. Allow the glaze to set for a few minutes before serving.