Preheat oven to 350°F (180°C). Grease or line 12 muffin cups with paper liners.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add cold butter cut into small pieces. Combine until a crumbly mixture forms.

In a small bowl, whisk together the heavy cream, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be lumpy.

Fold in the chopped strawberries.

Evenly spoon the batter into the muffin cups and sprinkle with remaining sugar. Bake for 18-22 minutes, or until golden and a toothpick comes out clean.

Remove from the oven and place on a wire rack to cool.