Make Biscuits

1. Heat oven to 425°
2. In a food processor, add the flour, sugar and baking powder. Pulse a few times to combine
3. Add the cold butter and pulse until the largest pieces of butter are the size of peas
4. In a separate small bowl, use a fork to whisk together the cream, egg, and vanilla
5. Add to the food processor and pulse until the dough gathers and forms a ball
6. The dough mixture should look shaggy. Flour your work surface and turn out onto board, knead the dough with your hands 8 turns or so to gather into a ball
7. Pat into a disk, then use a rolling pin to roll dough to ¼” in thickness. Using a shot glass, cut out circles and add to a baking sheet that has been coated with nonstick cooking spray
8. Bake biscuits on middle rack of the oven for 12 minutes, or until risen and lightly browned. Remove from oven and let cool

Prepare Strawberries & Whipped Cream

1. Place the sliced strawberries in a bowl and sprinkle sugar over them. Gently mix so that the sugar coats most of the strawberries. Let sit until the sugar dissolves and the strawberries release their moisture
2. Add whipped cream to the bowl of a stand mixer fitted with a whisk attachment, or use a hand mixer. Whip until the cream until it just begins to firm up. Sprinkle the sugar, vanilla and mint extract over the cream. Continue to whip until it is thick and holds its shape. Mix in the sour cream by hand
3. Cover with plastic wrap and keep chilled until it's time to assemble the mini strawberry shortcakes

Assemble & Serve

1. When the biscuits have cooled to room temperature, gently break them apart, separating the tops from the bottoms. Place a strawberry slice or two on each bottom, and place a dollop of whipped cream on top of the strawberries. Top with the second half of the biscuit and arrange on a platter with mint leaves. Sprinkle with powdered sugar and serve immediately