Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

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

Add the cold, cubed butter into the flour mixture. Use your fingers or a pastry cutter to work it in until it resembles coarse crumbs.

Gradually pour in the heavy cream while gently stirring with a spatula until just combined.

Fold in the chopped strawberries carefully, ensuring you don’t bruise the fruit.

Transfer the dough to a floured surface and pat it into an 8-inch circle about 1-inch thick.

Cut it into wedges or circles using a knife or a cookie cutter.

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