Zest a lemon in a small bowl and the juice in another bowl; set it aside.

In a large mixing bowl, pour in flour and mix with sugar, salt, vanilla, and lemon juice.

Using your fingers with clean hands or gloves, cut the butter in the flour till the mixture is crumbly. At the same time, add the cold water, 1 tablespoon at a time.

Shape the dough into a disc, wrap it tight in plastic wrap, and place it in the fridge for at least 30 minutes.

In a large, clean mixing bowl, combine strawberries, cornstarch, sugar, vanilla, lemon zest, lemon juice and a pinch of salt. Set aside.

Preheat the oven to 375°F and line a cookie sheet with parchment paper.

Unwrap the plastic from your dough, lightly flour a clean work surface and your hands, using a rolling pin, roll the dough into an even circle or rectangle.

Pour the strawberry filling into the middle of the dough, leaving about 2 inches from the edges of the dough.

With your fingers, fold the edges of the dough with less than half of the flap touching the filling.

Brush the edges of the dough with milk of your choice and sugar.

Bake for 35-40 minutes or until the crust is golden brown. Set aside and let the galette cool completely before slicing.