Prepare the strawberry topping and set aside to thicken.

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

Cut cold butter into the flour mixture until crumbly with pea-sized pieces.

In a separate bowl, whisk egg and buttermilk.

Add wet mixture to dry ingredients and mix into a shaggy dough.

Lightly knead until it comes together, adding extra liquid if needed.

Roll dough into a rectangle, fold several times, then roll to about 1¼ inch thick.

Cut using a biscuit cutter without twisting.

Place in a greased pan, close together for better rise.

Freeze for 20 minutes while preheating oven to 425°F (220°C).

Brush tops with buttermilk and sprinkle with sugar.

Bake for 18–22 minutes until golden brown.

Whip cream, sugar, and vanilla until soft peaks form.

Assemble the Strawberry Shortcake Recipe: split biscuits, add strawberries and cream, then layer again on top.