Prep the strawberries (first — so they get juicy!):

• In a medium bowl, toss sliced strawberries with 1½ tbsp sugar, lemon juice, and a pinch of salt. Let them sit at room temp for at least 30 minutes. The sugar will draw out the juices and make a natural syrupy sauce. Stir occasionally.

Preheat your oven:

• Set to 400°F. Line a baking sheet with parchment paper.

Mix the dry ingredients

• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.

Cut in the butter

• Add cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mix looks like coarse crumbs with a few larger butter chunks.

Mix wet ingredients

• In a small bowl, beat the egg. Then stir in the heavy cream (or buttermilk) and vanilla.

Bring it all together:

• Pour wet mixture into the dry ingredients and stir just until the dough comes together. It should be slightly sticky and shaggy.

Shape the dough:

• Turn dough out onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Fold it in half, then pat it out again. Repeat the fold-and-pat once or twice more for layers.

Cut the biscuits:

• Use a round cutter or glass to cut out 2½–3 inch biscuits. Don’t twist the cutter! Re-roll scraps gently and continue cutting.

Bake:

• Place biscuits on baking sheet, spacing about 1 inch apart. Brush tops with cream or buttermilk and sprinkle with coarse sugar.
• Bake for 15–18 minutes, or until golden brown and tall.

Cool slightly:

• Let biscuits cool for about 10 minutes before assembling.