Make the Fresh Strawberry Topping and set aside to thicken.

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

Chop the cold butter into small chunks and cut it into the flour mixture until it looks crumbly.

Whisk the egg into the buttermilk, then add it to the flour mixture to create a shaggy dough.

Knead the dough gently a few times, adding more buttermilk or water if needed.

Roll out the dough and cut into rounds using a biscuit cutter.

Place shortcakes in a greased 9x9 inch baking pan and freeze for 20 minutes.

Preheat the oven to 425°F.

Brush the tops of the shortcakes with buttermilk or cream and sprinkle with sugar.

Bake for 18-22 minutes until they turn golden brown.

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

Assemble the shortcakes by splitting them, adding strawberries and whipped cream, and topping with the other half along with more strawberries and cream.