Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

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

Add the very cold, cubed butter to the dry ingredients. Use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gently fold in the finely diced fresh strawberries. Pour in the 1 cup of very cold heavy cream. Mix with a spatula or your hands until just combined and a shaggy dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface. Gently pat the dough into a disk about 1-inch thick. You can also lightly knead it 2-3 times to bring it together, but avoid overworking.

Use a 2.5 to 3-inch round cookie cutter (or a sharp knife to cut into 8 wedges) to cut out scones. Gather and re-pat scraps gently to cut out additional scones if needed. Place the scones about 1 inch apart on the prepared baking sheet.

Brush the tops of the scones with 1-2 tablespoons of cold heavy cream. Bake for 18-22 minutes, or until the tops are golden brown and the scones are cooked through.

Transfer the baked scones to a wire rack to cool slightly while you prepare the glaze.

In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice 1/2 teaspoon at a time until it reaches a pourable consistency.

Drizzle or spread the lemon glaze over the warm or slightly cooled scones. Serve immediately for best results.