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

In a large mixing bowl, combine all-purpose flour, sugar, baking powder, lemon zest, and salt. Whisk together thoroughly.

Cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together heavy whipping cream, sour cream, egg, lemon juice, and vanilla extract until smooth.

Slowly pour the wet ingredients into the dry mix, folding gently with a spatula until just combined.

Fold in diced strawberries evenly throughout the dough.

Transfer the dough onto a floured surface and pat it into a 1-inch thick circle. Cut into 8 equal triangles.

Brush the tops of the scones with additional heavy cream. Bake for 15-16 minutes or until golden brown.

Prepare the glaze by mixing powdered sugar with lemon juice and zest until desired consistency is reached.

Allow the scones to cool slightly, then drizzle the glaze over the tops before serving.