Toss together the strawberries, sugar, and lemon zest in a bowl and let sit for 10-15 minutes to release some of the juices. Chill until ready to use.
Preheat the oven to 425 degrees F.
In a food processor, pulse the flour, baking powder, sugar, and salt until incorporated, about 5 pulses. Add the butter and pulse until butter is in pea-size pieces. Transfer the mixture to a large bowl and stir in the half-and-half until just incorporated. (Do not over mix) If dough seems a little dry you can add more half-and-half a tiny bit at a time. The dough should be slightly sticky.
Transfer to a floured work surface and, using floured hands, gently knead twice, then form into a 6 x 1-inch square, adding more flour if necessary. Using a knife or pastry cutter, cut dough into six pieces. Brush tops with heavy cream and sprinkle with the sanding sugar.
Bake until the tops are lightly golden and bottoms are slightly deeper golden, 12 to 13 minutes. The shortcake should spring back when touched.
Meanwhile, make the whipped cream. In a stand mixer fitted with a whisk attachment, beat the cream and vanilla on medium-high speed until soft peaks form. Add the crème fraîche and honey and beat until incorporated. Chill until ready to use.
To assemble, slice the shortcake horizontally and spoon strawberries, plus some of the juices onto the open shortcake. Top with ¾ cup of the whipped cream, then close with the other shortcake half.