Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. If you have them, arrange six 4-inch English muffin rings on the sheet.

Whisk the flour, baking powder, sugar, and salt in a mixing bowl. Cut the cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs. Stir in the milk and egg until the batter just comes together.

Divide the batter evenly among the rings (about 4 tablespoons each). They will spread out, so there is no need to spread them before baking. If you do not have the rings, spoon the batter in tall mounds directly onto the parchment paper.

Bake for 15 to 17 minutes, turning the baking sheet halfway through. They should be starting to turn golden brown on top. Let them cool completely before assembling and serving.

Place a medium bowl into the freezer to chill while you make the strawberry syrup.

Place a third of the strawberries in a saucepan with the sugar. Cook over medium heat, stirring occasionally, just until the sugar dissolves. Pour the mixture into the chilled bowl, add the remaining strawberries, and refrigerate until chilled.

Use a stand mixer or hand-held electric mixer on medium speed to beat the heavy cream, sugar, and vanilla extract until medium peaks form. Refrigerate until ready to assemble.

Slice each biscuit in half horizontally. Place the bottom half on a serving plate, drizzle with a spoonful of strawberry syrup, then add a generous spoonful of whipped cream. Use a slotted spoon to add some of the strawberries on top of the cream, and then place the other half of the shortcake on top. Repeat with more whipped cream and strawberries. Serve and enjoy!