Preheat oven to 420°F (215°C) and set rack to middle position.
Line a baking sheet with parchment.
In a mixing bowl fitted with the paddle attachment, add the flour, baking powder, sugar and salt and mix on low speed for 2 minutes.
Add in the cubed butter and mix until mixture resemble a coarse crumb consistency about 2-3 minutes.
If mixing by hand add the ingredients into a large bowl use a pastry cutter or fork to cut in the butter.
You can also use food processor by pulsing the ingredients a couple of times then transfer the mixture into a large bowl.
Pour the buttermilk onto the mixture and mix just until the biscuit dough starts to from. Try not to overmix.
Transfer the dough onto a flour working surface and push it together, gently working it into a ball.
Using a floured rolling pin, carefully sheet the biscuit dough to about 1/2 inch in thickness about 13mm or 1.3cm.
Cut each piece in 3 inch circles or squares using a cookie cutter and place onto lined baking sheet separating them about 3 inches apart.
Gather all the scraps and rework them until all the dough is used up. You should have about 12 pieces.
Brush the top of each biscuit with egg, you can also brush with milk, cream or buttermilk.
Bake for 8 minutes or until the biscuits are golden brown.
Remove from the oven a cool completely about 20 minutes before filling.
While the biscuits cool, remove the strawberries and whipped cream from the refrigerator and mix them together.
Cut each biscuit in half and fill with strawberry cream filling.
Serve and enjoy!