Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and aid cleanup.

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.

Add the very cold, cubed butter to the dry ingredients, then use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

Gently fold in the diced fresh strawberries, being careful not to mash them.

Make a well in the center of the flour mixture and pour in 1 cup of heavy cream; stir with a fork or rubber spatula until just combined, being careful not to overmix.

Turn the dough out onto a lightly floured surface and gently pat it into a ¾ to 1-inch thick circle or rectangle.

Using a 2 ½-inch round cutter (or a knife for wedges/squares), cut out your scones, flouring the cutter between cuts if needed, and re-form scraps to cut additional scones.

Place the cut scones on your prepared baking sheet, leaving about an inch between each.

Brush the tops of the scones lightly with the extra heavy cream and sprinkle with additional granulated sugar to create a beautiful golden crust.

Bake for 15-20 minutes, or until the tops are golden brown and a skewer inserted into the center of a scone comes out clean.

Transfer the baked scones to a wire rack to cool for a few minutes before serving warm.