Preheat the oven to 400°F, line a baking sheet with parchment paper and set aside.

In a standing mixer, using a paddle attachment, add all dry ingredients (all-purpose flour, granulated sugar, baking powder, and salt) and cold butter cut into chunks. Mix it on low speed for a few minutes until you have coarse pea-size crumbs.

In a medium mixing bowl, add wet ingredients (an egg, heavy cream, and vanilla extract). Mix it and add to the dry ingredients. On a low speed, mix it until just incorporated.

Take the dough and put it on a floured surface. Roughly knead it until it all comes together and roll it out into a round disk shape about 1 inch thick. Cut it into 3-inch circles. Knead the scraps, re-roll and cut the circles until you have 5 biscuits. Put them on the baking sheet.

Brush the tops and the sides with egg wash (1 egg and ½ tablespoon of water beaten together). Sprinkle granulated sugar on top.

Bake at 400°F for about 15-17 minutes until the scones have beautiful golden color. When done, let it cool off completely.

In a mixing bowl, stir together sliced strawberries, granulated sugar, and lime juice. Cover with plastic wrap and set in the refrigerator for 30 minutes. This will help the strawberries release the juices.

In another mixing bowl, put heavy whipping cream, powdered sugar, and vanilla extract. Using a hand or stand mixer with whisk attachment, beat the ingredients on a high speed until stiff peaks form.

Slice the biscuits in half and layer them with strawberry mixture and whipped cream. Enjoy!