Preheat oven to 400 degrees. Place parchment on a large sheet pan.
In a large mixing bowl whisk together flour, granulated sugar, baking powder, and salt. Place the cold pieces of butter and cream cheese into the flour. Using your fingers, a fork, or a pastry cutter, cut the butter and cream cheese into the flour until a coarse crumb forms.
In a medium bowl whisk one egg. Add in heavy whipping cream and vanilla extract. Whisk altogether. Fold in 2/3 of the diced strawberries. Pour mixture into the flour butter mixture. Fold until just combined.
Turn the dough out onto a lightly floured work surface. Sprinkle a light coating of flour onto top of dough. Form the dough into a round circle that is 1/4" - 1/2" thick. Cut into 8 even triangles.
Place triangle shaped scones onto prepared baking pan leaving space in between each scone. Brush the tops of the scones with the extra heavy whipping cream.
Bake in preheated oven for 15-16 minutes or until golden brown on top and cooked through. Allow to cool.
Glaze: In medium bowl whisk together powdered sugar, heavy whipping cream and vanilla extract. (Keep adding additional powdered sugar and heavy whipping cream until you get the desired drizzle that you need.)
Drizzle the glaze over the slightly cooled scones and top with remainder of diced strawberries. Enjoy.