Add the flour, sugar, salt and baking powder to the bowl of a food processor and pulse a few times. Add the butter and continue to pulse until the mixture is crumbly. Add the milk and continue to pulse until moistened. Turn out onto a clean, lightly floured work surface and shape into a circle. Cover with plastic wrap and chill for 30 minutes.

Roll the dough out into a circle 1-inch thick. Use a 3-inch biscuit cutter to cut biscuits. Place on a greased baking sheet. Beat the egg with 1 tablespoon water. Brush the tops of the biscuits with the egg wash then sprinkle with the turbino sugar.

Bake until golden brown, about 18 to 20 minutes. Let cool on a cooling rack.

In a medium mixing bowl stir together the strawberries, sugar and balsamic vinegar. Let stand at room temperature until the juices from the strawberries are released and a syrup forms, about 30 minutes.

Add the chilled heavy cream and sugar to the bowl of a stand mixer. Beat on high until stiff peaks form, about 1 minute.

Split the biscuits in half and spoon some of the strawberry mixture in between. Top with a scoop of whipped cream and the other half of the biscuit. Garnish with basil.