Mix strawberries with 3 tablespoons of sugar and refrigerate for at least 30 minutes.
Preheat oven to 400°F.
Sift together the flour, baking powder, baking soda, 2 tablespoons sugar and salt in a bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch baking dish and bake until golden, 18-20 minutes.
Remove shortcake from pan and place on a wire rack to cool slightly. Cut into small cubes.
Using a mixer, beat the heavy cream, powdered sugar, vanilla and lemon zest until soft peaks form, about 2 minutes.
Assemble the jars by placing shortcake on the bottom, followed by whipped cream and strawberries.
*Note- To take this recipe up a notch, mix the strawberries and sugar and place on a baking sheet lined with parchment paper. Preheat the oven to 375°F and roast strawberries for 30 minutes before placing in shortcake jar. YUM!