Preheat your oven to 400°F (200°C).

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

Add in the cold, cubed butter and mix until the mixture resembles coarse crumbs.

In a separate bowl, mix the heavy cream, sugar, vanilla extract, and chopped strawberries.

Gradually add the cream mixture into the flour mixture, stirring until just combined.

Turn the dough onto a floured surface and gently knead a couple of times. Pat into a circle about 1 inch thick and cut into wedges or use a round cutter.

Brush the tops with the beaten egg wash.

Transfer the scones onto a baking sheet lined with parchment paper and bake for 15-18 minutes or until lightly golden.

Let them cool slightly on a wire rack and top with whipped cream if desired.