Dice strawberries and zest the lime, if using. Set aside.
In a mixing bowl, whisk sourcream, egg, and vanilla. Set aside.
Move your oven rack to the lower-middle position, preheat your oven to 400 and line a cookie tray with parchment paper.
Use the food process attached with a grating attachment to quickly grate the butter. I use the smallest size grater possible. Remove the grating attachment and put the regular blade on, followed by the dry ingredients. Pulse for 5 seconds 5 to 10 times, until you get a nice sandy texture. You want to move quickly here so the butter does not begin to melt.
Transfer the butter/flour mixture to the bowl containing the wet ingredients. Using a wooden spoon or spatula, gently incorporate together. When the mixture begins to form penny size granules, fold in the strawberries. As the dough nears a shaggy appearance, place the dough onto a lightly floured surface. Pull all of the dough together, folding the disc in half, pressing in half 3-5 times. This will incorporate all of the dough together and help develop layering.
Make a disc 7-8 inches and just under 1 inch thick. Cut into 8 equal sizes and place on baking sheet. Brush with heavy whipping cream.
Bake until golden brown for 16-18 minutes. Allow to stay on the baking sheet for 5 minutes and then cool on a cooling rack.