Preparation

• Add your sliced strawberries to a bowl and coat with the sugar. Set aside.
• Preheat the oven to 425 Fahrenheit. Line a baking sheet with parchment paper and set aside.
• In a food processor, add the flour, baking powder, salt and sugar. Pulse to combine.
• Add the cubed butter and pulse until combined, achieving a texture that looks like sand.
• In a mixing bowl, whisk up the buttermilk, egg and vanilla. Add in the flour mixture and mix to combine.
• Roll the dough on a floured piece of parchment paper into a rectangle about 1 inch thick and cut into biscuits.
• Brush each biscuit with the egg wash and sprinkle with sanding sugar. Bake for 15-20 minutes or until golden brown.
• To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla until soft-medium peaks form.
• Cut the shortbread in half, fill with whipped cream and strawberries, and place the other half on top.