Preheat the oven to 400°F (200°C). Grease a 10-inch cast iron skillet and line the bottom with parchment paper.

In a large bowl, combine 2 cups of all-purpose flour, ¾ cup of white sugar, 1 tablespoon of baking powder, and a pinch of salt. Whisk until well combined.

In a separate measuring cup, whisk together 1 cup of cold buttermilk, 1 large egg yolk, and 1 teaspoon of vanilla extract.

Add ½ cup of cold unsalted butter, cut into small cubes, to the dry ingredients and rub it in until it resembles coarse crumbs.

Create a well in the dry mixture and pour in the buttermilk mixture. Stir gently until just combined.

Transfer the dough into your prepared skillet. Press 1 to 1.5 cups of sliced strawberries into the top of the dough.

Bake for 25-30 minutes until golden brown and a toothpick comes out clean.

Let it cool for about 10 minutes. Mix the remaining sliced strawberries with a tablespoon of sugar and lemon zest to macerate.

In a mixing bowl, add 1 cup of heavy whipping cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract. Whip until soft peaks form.

Slice the cake and top each piece with the macerated strawberries and whipped cream before serving.