Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or set aside a 12 inch cast iron skillet.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Cut in the butter using 2 knives or a pastry blender until you mixture is crumbly with small pea-sized crumbs.
Gently stir in the strawberries, so that they are coated in the dry ingredients, then stir in the heavy cream.
When you’ve mixed it in as best as you can, knead it once or twice in the bowl, to create one mass. Don't worry about getting the dough evenly mixed, rather be careful not to overmix the dough.
Generously flour your counter. Transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness.
Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down as you cut. Carefully transfer the biscuits to your prepared baking sheet or cast iron skillet.
Re-roll the scraps of dough and repeat. The berries will release more juice, so the second batch will be a bit more wet, but they'll still work out.
Bake the biscuits for 12 to 15 minutes, until golden at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack.
While the biscuits are cooling, whisk together the powdered sugar and heavy cream to form a glaze.
Drizzle it over the still warm biscuits and serve warm or cooled.