Lightly grease a 26cm tin or baking tray. Have butter at room temperature. Beat butter, rind, juice and sugar in a bowl with electric mixer until creamy. Stir in sifted flour combined with baking powder in two batches.
Press ingredients together gently, kneading lightly until smooth.
Press evenly into prepared tin. Bake in moderate preheated oven for about 25 minutes or until lightly goldened. Leave to cool in tin. Turn shortcake onto serving plate. Decorate with strawberries.