Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add in the cubed cold butter and cut it into the dry ingredients with a pastry cutter or fork until you have small pea sized crumbs. Set aside.
In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will be a little bit crumbly. Add in the chopped strawberries and gently fold them into the mixture.
Scoop the dough onto a lightly floured surface and work it together with your hands into a ball. The dough may seem a little crumbly or dry at first, but keep working it together gently with your hands. Flatten the ball of dough into a disc about 1-inch thick. Cut into 8 equal sized pieces and place each piece on the prepared baking sheet, making sure to leave a little room between each one.
Brush the tops of each scone with a little bit of heavy whipping cream.
Bake at 400°F for 20-25 minutes until lightly golden brown. Remove from the oven and set aside to cool.