Preheat the oven to 450°F. Spray a 9×9-inch baking dish with nonstick cooking spray.

In a medium bowl, mix together the all-purpose flour, granulated sugar, and aluminum-free baking powder.

Pour in the heavy cream and strawberry extract. Stir until a sticky dough forms. If the batter appears too dry, add a little more heavy cream until the dough reaches the proper sticky consistency.

Gently stir in the chopped strawberries until evenly distributed.

In a microwave-safe bowl, melt the salted butter. Alternatively, you can melt the butter directly in the baking dish if it’s microwave-safe and not metal.

Pour the melted butter into the prepared baking dish.

Pour the biscuit dough into the baking dish directly over the melted butter. Some butter will rise over the top of the dough. Spread the dough evenly across the dish, using a hand sprayed with nonstick spray to help press the dough gently into place.

Cut the dough into 9 squares to help portion the biscuits after baking.

Place the dish on the middle rack of the oven and bake for 25-30 minutes, rotating the dish once during baking. The biscuits should be golden brown, and a toothpick inserted in the center should come out clean.

In a separate bowl, whisk together the powdered sugar, milk, and strawberry extract to make the glaze.

Drizzle the glaze over the warm biscuits.

Allow the biscuits to cool slightly before slicing and serving. They can be enjoyed on their own or used as a base for strawberry shortcakes.