single serve biscuit with strawberries and cream

Preheat the oven to 425 F. Wash and slice the strawberries into bite sized pieces. Transfer them to a bowl, sprinkle with 1 tsp sugar, and toss to combine. Set aside.
Add the flour, sugar, baking powder, and salt to a bowl and stir to combine.
Cube the cold butter and add it to the dry ingredients. Use your fingers to break each cube of butter into smaller, pea sized pieces. Add the sour cream and mix until a shaggy dough forms.
Turn the dough onto the table and shape into a 1 inch tall rectangle. Cut the dough in half then place one half on top of the other. Press the dough down and shape into a rectangle again. Repeat this process one more time.
Transfer the biscuit to a lined baking sheet, then brush the top with heavy cream. Add a generous sprinkle of turbinado sugar.
Transfer the biscuit to the oven to bake for 15-18 minutes, until golden brown.
While the biscuit bakes and cools, make the whipped cream. Add the heavy cream and sugar to a bowl. Using a whisk or a hand mixer, mix until soft peaks form, about 5 minutes (or around 2 minutes if using a hand mixer).
When the biscuit has cooled slightly, cut it in half, exposing the center. Top with whipped cream and the macerated strawberries you prepared at the beginning. Eat immediately and enjoy!