Preheat & Prep:
Preheat oven to 425°F. Line a baking sheet with parchment paper.

Make the Biscuits:
In a bowl, whisk together flour, baking powder, sugar, lemon zest, and salt.
Add grated butter and mix until crumbly. Slowly drizzle in buttermilk and mix with a spoon until a dough forms.
Turn dough onto a floured surface, roll into a rectangle, and fold into thirds to create flaky layers. Repeat rolling and folding once more, then rest for 30 minutes.
Roll dough into a rectangle and cut into 8 pieces. Place biscuits on the baking sheet, touching each other.
Brush with extra buttermilk and sprinkle with raw sugar.
Bake for 12-15 minutes, until golden brown. Let cool.

Macerate the Strawberries:
In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit while preparing the whipped cream.

Make the Whipped Cream:
In a stand mixer, beat mascarpone, heavy cream, maple syrup, vanilla, and salt until soft peaks form.

Assemble the Shortcakes:
Split each biscuit in half.
Layer with mascarpone whipped cream and macerated strawberries.
Top with the other biscuit half and more whipped cream. Serve immediately.