Preheat oven to 425°. Line a large baking sheet with parchment paper or a silicone mat.

In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse sand. Pour into a medium/large mixing bowl. Or without a food processor, mix the flour, baking powder, sugar and salt together. Add the butter, and use either a pastry cutter or your fingers to mix until the butter is all pea-sized or smaller.

Gently stir in the strawberries so that they are all coated in the flour mixture. Add the heavy cream and use a rubber spatula to combine. Avoid over-mixing. You may want to knead the dough with your hands a few times in the bowl until it all comes together. It's ok if it's not perfectly and evenly mixed... biscuit dough is different than cake batter!

Generously flour your counter or a mat. Transfer the dough to the floured surface, and gently press it out to a 3/4-inch thick circle. Using a sharp knife, cut the circle in half, pressing the knife straight down rather than sawing. Continue to make cuts to form 6 or 8 triangles. Carefully transfer scones to the prepared baking sheet, leaving a couple inches between each.

Bake the scones for 12 to 15 minutes, until browned and solid at the center (the strawberries will make the scones seem somewhat juicy, but they should still feel firm if you tap the top). Serve warm or at room temperature.