In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon peel, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.
Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8 inch circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.
separate wedges and place 2 inches apart on a greased baking sheet. Bake at 425* for 9-12 minutes or until golden brown. Serve warm.