Prepare the Strawberries: Slice fresh strawberries and combine with a sprinkle of sugar. Let sit for 15-20 minutes.

Mix the Dry Ingredients: In a bowl, whisk together flour, sugar, salt, and baking powder.

Cut in the Butter: Add cold butter to the flour mixture and cut until it resembles coarse crumbs.

Combine Wet Ingredients: Whisk egg into buttermilk and add to flour mixture, stirring until a shaggy dough forms.

Knead Lightly: Gently knead the dough just until combined, adding more liquid if needed.

Shape the Dough: Roll dough into a rectangle, then fold several times and pat to 1 1/4 inch thickness.

Cut the Shortcakes: Use a biscuit cutter to cut out shortcakes without twisting.

Arrange for Baking: Place cut shortcakes in a greased baking pan.

Chill Before Baking: Freeze cut shortcakes for about 20 minutes.

Preheat and Bake: Preheat oven to 425°F, brush tops with buttermilk, sprinkle with sugar and bake for 18-22 minutes.

Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the Dessert: Layer warm shortcakes with sweetened strawberries and whipped cream.