Preheat the oven to 400F/204C. Line your baking pan with parchment paper and keep aside.

Beat the egg with sour cream, vanilla, and sugar. Keep aside.

Add baking powder to the flour and sift. Add the butter and by using a pastry blender incorporate the butter with the flour until you get a wet sand like texture.

Add the wet ingredients to the flour and butter and do not knead but try to gather the dough with both hands to make it wet and then form it into a 1 ¼ inch high square.

Cut the dough into four equal size biscuits and place on previously prepared baking pan. You can place the uncooked biscuit dough in the fridge for 30 minutes if your kitchen was hot and the butter melted while making the dough.

Keeping the dough in the fridge for 30 to 40 minutes will allow the butter to firm, and when the biscuits are baked, it will rise nicely.

Bake for 20 minutes or until the biscuits are golden in color.

When cool, cut the biscuits in half, place the strawberry on the bottom half and place a big dollop of cream on top. Cover with the other half of the biscuit, or you can add another layer of strawberries and then place the other half on top.