Preheat the oven to 375 degrees Fahrenheit then line a large baking pan with parchment paper.

Mix the strawberries and sugar together in a large bowl then cover and refrigerate until the shortcakes are ready.

Sift the flour, baking powder and salt together in a large bowl then cut the butter into the flour mixture using a pastry cutter until a crumbly mixture starts to form.

Whisk the egg, milk, sugar, heavy cream and vanilla together in a separate medium bowl then stir it into the dry ingredients just until it comes together.

Spoon out 3-4 tablespoons of the mix onto the prepared baking pan then gently press it together to form a drop biscuit.

Optional: brush the tops with some heavy cream and sprinkle generously with coarse sugar crystals.

Then form 6-7 more biscuits and place them evenly spaced on the baking pan.

Bake for 13-15 minutes or until the tops have dried out and the edges start to turn a light golden color.

Let them cool for at least 30 minutes on the pan.

In the meantime, whip the heavy cream and sour cream together in a medium bowl until it starts to thicken.

Whip in the powdered sugar until stiff peaks form but be careful not to over whip.

Once the shortcakes are cool enough, cut them in half then fill with some of the whipped cream and strawberries then top it off with the top half of the shortcake and top with some more cream and strawberries if desired.

Garnish with some fresh mint if desired then serve immediately.