Preheat the oven to 350°F (175°C). Grease and line the 9-inch round cake pan with parchment paper.

In a mixing bowl, combine flour, sugar, baking powder, and salt. Add the cold diced butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Pour in the heavy cream and vanilla extract. Stir until just combined. Do not overmix.

Transfer the batter to the prepared cake pan and smooth the top. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

While the cake is cooling, prepare the lemon curd. In a saucepan, whisk together sugar, eggs, lemon juice, and lemon zest over medium heat. Cook, stirring constantly, until the mixture thickens, about 8-10 minutes. Remove from heat and stir in the butter until melted and smooth. Let it cool to room temperature.

For the meringue, in a clean mixing bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, until stiff peaks form and the mixture is glossy.

In another bowl, combine sliced strawberries with sugar and let them sit to release their juices.

Assemble the shortcake by placing the cooled cake layer on a serving platter. Spread the lemon curd evenly over the top, then layer the sweetened strawberries.

Spoon the meringue over the strawberries and spread it out to cover completely. Create peaks with a spatula if desired.

Bake the assembled shortcake at 350°F (175°C) for 10 minutes, or until the meringue is lightly golden.

Remove from the oven and let cool slightly before slicing. Serve and enjoy!