Begin by washing and slicing your fresh strawberries. In a bowl, mix them with a handful of sugar. Allow this combo to sit for about 30 minutes. It’s crucial to give the strawberries time to release their juices.

Using the macerated strawberries from the previous step, blend a portion until smooth. Strain to remove seeds if desired, and set aside. This sauce will serve as the flavorful glue binding the dessert together.

In a cold mixing bowl, combine the heavy whipping cream, confectioners' sugar, vanilla extract, and bourbon if using. Whip with an electric mixer until soft peaks form. Be careful not to overmix—nobody wants butter instead of whipped cream!

Preheat your oven to 400°F (200°C). In a large bowl, mix the flour, sugar, baking powder, and sea salt. With chilled butter, cut it into the dry ingredients using a pastry cutter or your fingers until the mix resembles coarse crumbs.

In another bowl, whisk together the buttermilk, egg, and lemon zest. Gradually add this mixture to the dry ingredients. Stir gently until just combined. A few dry spots of flour are normal; we want to avoid overmixing.

On a floured surface, gently press the dough into a thick disk, about 1-inch tall. Cut out rounds using a biscuit cutter or glass and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden.

Let the shortcakes cool slightly. Slice each in half horizontally. Drizzle some fresh strawberry sauce on the bottom half, layer with whipped cream, and top with a generous amount of sliced strawberries. Place the top half of the shortcake back on, and finish with more whipped cream and a drizzle of strawberry sauce.