1. Dice your fresh strawberries and lay them in a single layer on a piece of paper towel to remove excess moisture.

2. Measure all dry ingredients into a food processor. Pulse a few times to mix. Add cold butter cubes and pulse 5–6 times until the butter is in pea-sized pieces.

3. Pour into a mixing bowl, add the diced strawberries, and toss to combine.

4. Make a well in the center and add the cold buttermilk. Gently mix until a loose dough forms. Some dry flour may remain; that’s okay.

5. Turn the dough out onto a floured surface and gently form into a rough square.

6. Cut into four squares, stack them, and press down into another square. Repeat this process two more times.

7. Pat the dough into a rectangle about 1/2 inch thick. Use a biscuit or cookie cutter to cut out biscuits. Reform and cut scraps as needed. You should get 8 to 12 biscuits.

8. Place the biscuits on a parchment-lined sheet pan and chill in the fridge or freezer while preheating the oven to 450°F.

9. Remove from the fridge and brush tops with egg wash. Bake at 425°F for 18–20 minutes until golden brown.

10. Whisk powdered sugar, milk, and vanilla in a small bowl. Let biscuits cool for 10 minutes, then drizzle with glaze.