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

Whisk together flour, sugar, baking powder, and salt in a large bowl until perfectly combined.

Incorporate the cold, cubed butter into the flour mixture, working until it resembles coarse crumbs.

Gradually pour in the heavy cream while stirring gently until everything is just combined.

Gently fold in the chopped strawberries, taking care to avoid bruising them.

Transfer the dough to a floured surface, pat it into an 8-inch circle, about 1-inch thick, then cut into wedges or circles.

Place the scones on the prepared baking sheet and bake for 15-20 minutes until they are lightly golden on top.

Optional: Drizzle with a simple glaze of powdered sugar and milk for an elegant touch.