1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside.
2. In large mixing bowl, add flour, baking powder, baking soda, sugar and salt. Toss to combine.
3. Add grated butter and sour cream crumble with fingers to create crumble like consistency.
4. Add egg to buttermilk with extracts. Whisk egg to blend, add to dry ingredients. Toss with fork or use hands to form a dough ball on flour surface. Try not to add to much additional flour it will make your shortcakes dry. 
5. Pat dough into 1″ thickness, dip 2-1/2″round cookie cutter into flour and cut out shortcakes. Do not twist cookie cutter when cutting biscuits, use straight up and down method of cutting. Twisting cutter will make the shortcakes bake crooked and prevents even rise in biscuits/shortcakes.
6. Place on baking sheet about 2″ apart.
7. Mix egg wash together and brush on biscuit tops. Sprinkle with granulated sugar if desired.
8. Bake in hot oven for 15 minutes. Remove from oven and allow to cool before assembling shortcakes.

Making Fresh Whipped Cream

In medium mixing bowl and whisk attachment on hand mixer, add chilled heavy cream, whip on low speed for about 3-5 minutes until soft peaks form, add 1/4 cup confectioners sugar and extract, whip on high speed until stiff peaks form about 10-12 minutes total.

To Assemble:

Best assembled right before serving. Cut shortcakes in half, add dollop of fresh whipped cream and strawberries, add the top of shortcake and more whipped cream. Serve immediately.