Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

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

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the heavy cream and rosewater until just combined.

Turn the dough onto a floured surface and gently knead it a few times. Pat into a 1-inch thick rectangle.

Cut into squares or rounds and place on the prepared baking sheet.

Brush the tops with extra heavy cream and bake for 15-20 minutes or until golden brown.

In a bowl, combine sliced strawberries with sugar and let sit for 10 minutes.

In another bowl, whip the heavy cream with powdered sugar and rosewater until soft peaks form.

Split the shortcakes in half and layer with strawberries and whipped cream.

Top with the other half of the shortcake and serve immediately.