1. Prepare the Fresh Strawberry Topping first to allow the juices to release. Cover and set aside.

2. Preheat oven to 425°F. Whisk flour, sugar, salt, and baking powder in a large bowl.

3. Chop cold butter into small chunks. Use a pastry cutter to work butter into flour until pea-sized crumbs remain.

4. Whisk egg into 3/4 cup cold buttermilk. Pour into flour mixture and stir with a rubber spatula until a shaggy dough forms.

5. Knead dough slightly in the bowl to incorporate loose flour. If too dry, add 1 tbsp extra buttermilk.

6. On a floured surface, roll dough into a 9×13 rectangle. Fold in half, then quarters, then again to create layers. Roll to 1 and 1/4 inch thickness.

7. Cut rounds using a floured biscuit cutter, pressing straight down without twisting.

8. Place biscuits snuggly in a buttered cast iron skillet or 9×9 pan. Freeze for 20 minutes if possible.

9. Brush tops with cream/buttermilk and sprinkle with sugar.

10. Bake for 18-22 minutes until deep golden brown. If the center is gooey, bake longer; cover with foil if browning too fast.

11. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

12. Assemble by splitting warm biscuits and layering with strawberries and whipped cream.