Make the Fresh Strawberry Topping: Cover and set aside to thicken. Serve chill or at room temperature.

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

Chop the COLD butter into small chunks and add to the flour mix. Use a pastry cutter until you get a crumbly texture with pea-sized butter pieces.

In a small bowl, whisk the egg into the COLD buttermilk. Add this to the flour mix, stirring until a shaggy dough forms.

With floured hands, knead the dough a few times in the bowl. If too dry, add 1 tablespoon of buttermilk or ice water for cohesion.

Turn the dough onto a floured surface and roll it into a rectangle, approximately 9x13 inches. Fold the dough, pat it out, and roll it gently to 1.25 inches thick.

Using a 2.5-inch biscuit cutter, cut the dough without twisting. Place them snugly in a baking dish.

If you have time, freeze the pan for 20 minutes. Preheat the oven to 425°F.

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

In a large bowl, beat heavy cream, powdered sugar, and vanilla on high until thickened.

Split a warm shortcake, add strawberries and whipped cream, and finish with the other half. Top generously!