Prepare the Fresh Strawberry Topping and set aside.

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

Cut the cold butter into small chunks and add it to the flour mixture; use a pastry cutter until it becomes crumbly.

In a small bowl, whisk the cold egg into the cold buttermilk, then combine with the flour mix until a shaggy dough forms.

Knead the dough a few times, adding buttermilk or ice water if it feels too dry.

Roll the dough onto a floured surface into a rectangle, and cut out shortcakes with a biscuit cutter.

Chill the cut shortcakes for 20 minutes.

Preheat the oven to 425°F.

Brush the tops of the shortcakes with buttermilk or heavy cream, sprinkle with sugar, and bake for 18-22 minutes until golden brown.

Beat heavy cream, powdered sugar, and vanilla until thick and luscious.

Split a shortcake, add your juicy strawberries and whipped cream, then top with the other half.