Slice strawberries into small pieces. Sprinkle on 1/2 cup of sugar, toss and let sit for 20 minutes. The sugar will activate the juices in the strawberries and create a luscious syrup.
Preheat the oven to 450°
Add dry ingredients to a bowl. Grate the butter on a cheese grater to create perfect small pieces of butter. Place in the same bowl as dry ingredients. Use your hands or a spoon to coat each piece of butter with the flour mixture. Use a fork to mix the egg and milk together. Add to dry ingredients and mix with a spoon until a mass of dough forms.
Flour a large surface and place the dough on it. Push the dough to a one inch thickness and use a juice glass to cut out circles. Continue doing this until all the dough is used.
Place these dough circles on a greased cookie sheet. Put them next to each other without much space in between. Bake for 12 minutes or until the tops of the biscuits are dark brown.
Whip the heavy cream and use the powdered sugar to sweeten. Split the biscuits open with a fork. Serve both sides on a dish with lots of juicy strawberries and a dollop of whipped cream.