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 of your dry ingredients into the bowl of your food processor. Pulse a few times to mix.

3. Add cold butter cubes to the dry ingredients and pulse 5–6 times, or until most of the butter is in pea-sized or smaller pieces.

4. Pour into a mixing bowl, add the diced strawberries, and toss in.

5. Make a well in the center and add the cold buttermilk. Gently bring the wet and dry together until you have a fairly uniform, loose dough.

6. Dump the dough onto a lightly floured surface. Gently bring it together into a rough square.

7. Cut into four smaller squares. Stack the pieces of dough on top of each other. Press down and reshape into a square. Repeat this cutting and stacking process two more times.

8. Pat the dough into a rectangle at least ½ inch thick. Use a 2 or 3 inch biscuit or cookie cutter to cut out biscuits.

9. Gather scraps, re-form gently, and cut additional biscuits. You should get 8 to 12 biscuits.

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

11. Remove biscuits from the freezer, brush tops with egg wash, and bake in a 425°F oven for 18–20 minutes until golden brown.

12. In a small bowl, whisk together the powdered sugar, milk, and vanilla.

13. Allow biscuits to cool for 10 minutes, then drizzle generously with the glaze.