Make the fresh strawberry topping and set it aside to allow the flavors to meld.

Preheat your oven to 425 degrees F.

In a bowl, whisk the flour, sugar, salt, and baking powder together until well combined.

Cut the cold butter into the flour mixture until it resembles coarse crumbs.

In another bowl, whisk the cold buttermilk and egg together. Pour this into the flour mixture, stirring until a shaggy dough forms.

Knead the dough gently on a floured surface, then roll it out to about 1 and ¼ inch thick.

Cut the dough into rounds using a biscuit cutter and place them in a greased baking pan.

Freeze the dough rounds for 20 minutes to firm up the butter, ensuring flakiness.

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

For the whipped cream, beat the cream, powdered sugar, and vanilla until stiff peaks form.

Split the baked shortcakes, layer with strawberries and whipped cream, and top with more of each.