Strawberry Biscuits

Adding heavy cream ensures that the cookies are always moist. Brush warm cookies with melted butter and serve with basil-honey butter.
Preheat the oven to 475°F. Line a baking sheet with sides with parchment paper. Frozen butter grate on a coarse grater with holes. Combine the grated butter, flour, sugar, and baking powder in a large bowl. Chill for 10 minutes.Make a well in the center of the butter mixture. Add heavy cream and mix 10 times. Add the strawberries and mix 5 times. (The dough will turn out to be loose and flaky.)Place the dough on a lightly floured surface and knead gently 3-4 times. Lightly sprinkle the dough with flour. Using a lightly floured rolling pin, roll out the dough into a 3/4-inch-thick rectangle (approximately 9 x 5 inches). Starting with 1 short end, fold the dough in half so that the short ends meet. Repeat the rolling and folding procedure 4 more times.Roll out the dough 1 inch thick. Cut the dough into a 2 1/2-inch-thick, floured round mold and place on the prepared baking sheet, sprinkling the dough scraps with flour as needed.Bake in the preheated oven until lightly browned, about 15 minutes. Brush warm cookies with melted butter and serve with basil-honey butter.