1. Make the Fresh Strawberry Topping. Cover and set aside to thicken. Chill or keep at room temperature.

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

3. Chop cold butter into small pieces and cut it into the flour mixture using a pastry cutter until pea-sized crumbs form.

4. In a separate bowl, whisk cold buttermilk and egg together.

5. Add the buttermilk mixture to the flour and stir with a rubber spatula to form a shaggy dough.

6. Knead the dough gently in the bowl, adding more buttermilk or ice water if too dry.

7. Turn dough out onto a floured surface and roll into a rough 9×13-inch rectangle.

8. Fold dough in quarters, then pat and roll into a 1 1/4 inch thick rectangle.

9. Use a 2 1/2-inch biscuit cutter dipped in flour to cut biscuits. Do not twist the cutter.

10. Place cut biscuits in a greased 9×9 pan or cast iron skillet, touching or nearly touching.

11. Freeze the prepared shortcakes for 20 minutes. Meanwhile, preheat oven to 425°F.

12. Brush tops with buttermilk or cream and sprinkle with sugar.

13. Bake at 425°F for 18–22 minutes until golden and cooked through.

14. In a large bowl, beat cream, powdered sugar, and vanilla on high until stiff peaks form.

15. To serve, split warm biscuits, add strawberries and whipped cream inside and on top.

16. For make-ahead: freeze unbaked shortcakes for up to 2 months. Bake from frozen at 450°F for 5 minutes, then 400°F for 15 minutes.