Cut your butter into little one inch cubes and place in the freezer.
While that is chilling, chop your strawberries. Line the round cake pan with parchment and lay out your strawberries in a single layer in the bottom of the pan. Place the pan in the freezer for 20-30 minutes.
Add your flour (see tips above for flour "fluffing"),zest, salt, baking soda, baking powder, and sugar to your food processor and give it a pulse or two to mix it up.
Then, add your chilled butter and pulse until it looks crumbly and the butter is about the size of peas.
In a small mixing bowl, mix together your sourdough starter and the heavy cream. You could use milk here, but note that it will be thiner than the cream and therefor, you may need slightly less than the recipe calls for.
Add the sourdough mixture to your food processor and pulse ONLY until a ball BEGINS to form. This tells you that the dough is capeable of holding together. If you keep pulsing until your ball is complete, you will overwork the dough.
Dump your dough into the cake pan on top of the frozen berries. Gently press the dough into the corners of the pan. Press gently again on the surface of the entire disc of dough so that the berries are slightly inside of the dough.
Freeze for 2 hours.
Next, invert the pan like an upside down cake and turn out your beautiful strawberry sourdough scone dough.
Preheat the oven to 400 degrees.
Let the dough thaw at room temperature for about 20-30 minutes, then slice, and place on parchment lined baking sheet.
Bake for 22-28 minutes. I found that for my oven 25 minutes was perfect!