Preheat your oven to 375F (190C) and line a baking sheet with parchment paper.

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

Cut the cold butter into small pieces and mix into the flour until it resembles coarse crumbs.

Stir in the milk and egg until the batter just comes together.

Divide the batter into six 4-inch rings on the baking sheet or spoon into mounds on the parchment.

Bake for 15 to 17 minutes until golden and a toothpick comes out clean. Let cool.

For the syrup, combine a third of the strawberries with sugar in a pan over medium heat until the sugar dissolves, then cool and refrigerate with remaining strawberries.

Chill a medium bowl and whip the cream with sugar and vanilla until medium peaks form.

Assemble the shortcakes by slicing each biscuit in half, adding strawberry syrup, whipped cream, and a few strawberries before placing the top half back on.

Serve and enjoy!