For the Biscuits:

1. Preheat the oven to 425 degrees.

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

3. Grate butter into the bowl (or cut into small cubes) and freeze for 5 minutes.

4. In a small bowl, mix egg and buttermilk together.

5. Remove the bowl from the freezer, and cut the butter into the flour mixture until you have coarse crumbs. Add the buttermilk and egg, and stir together into a dough. Do not over mix, and you may decide to ditch the spoon and just use your hands.

6. Pour the dough out onto a well floured surface, and pat it out to about 1 inch thick. Fold it into thirds (like a letter) and pat it out to 1 inch thick again. This will help your biscuits rise up to be nice and flakey.

7. Cut the biscuits out with a 2 inch round cutter place them on a baking sheet. Sprinkle the top generously with sparkling sugar.

8. Bake for 12-14 minutes, or until the tops are golden brown.

9. Allow to cool.
    

Note: *If you don't have buttermilk, you can add 1 tablespoon white vinegar to milk - let it sit for 5 minutes. If you'd like fluffier biscuits, you can grate the butter, and then freeze it before cutting it into the dry ingredients. Fresh baking powder also makes a difference with how much your biscuits will rise.

For the Strawberries:

Add sugar to the strawberries and let them sit while you make your biscuits. This creates juicier, softer strawberries.
 

For the Cream:

In the bowl of an electric mixer (ideally, you can use a chilled metal bowl) - combine heavy cream, vanilla extract  and sugar, whip on low speed for 1-2 minutes. Then increase the speed and whip until soft peaks form. Do not overmix, or you will have butter!

To Assemble:

1. Cut biscuits in half, placing bottom of biscuit on plate

2. Add sliced strawberries

3. Add a scoop of Summer's Strawberry Cream ice cream

4. Add biscuit top

5. Top with dollup of whipped cream

6. Garnish with sliced strawberry