Strawberry Cream Biscuits with Strawberry Rhubarb Compote

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
6 tablespoons cold, unsalted butter
1 cup chopped strawberries 
1 cup heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
In a food processor, combine flour, baking powder, sugar, and salt together until mixed. Add the cut up butter and pulse until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. Dump this mixture into a large bowl and gently stir in the strawberries so that they are coated in dry ingredients. Stir in the heavy cream and mix gently with a fork just until combined being careful not to overmix. When you’ve mixed it as best as you could go ahead and knead it once or twice in the bowl, to create one mass.
Dump the dough right onto a parchment lined sheet pan. Using your hands form the dough into a 10”x10” square about 1” thick.
Using a knife cut the square into 16 squares. But don’t separate them. Brush the scones with some extra cream and sprinkle with course sugar. 
Bake the scones for 20 minutes or until golden brown