Preheat oven to 190°C. Line a flat baking tray with baking paper. Sift flour, sugar and a pinch of salt into a large bowl.
Combine cream, milk and vanilla in a jug. Pour into dry ingredients. Stir with a flat-bladed knife to combine. Turn onto a lightly floured surface and knead gently until smooth.
Pat dough out to a 2.5cm-thick round.Using a 5cm scone cutter, cut 12 scones from dough. Gently press remaining dough together and repeat. Place scones on prepared tray, allowing a little room for spreading. Bake for 12 to 15 minutes or until golden. Remove from oven. Cover with a clean tea towel and stand scones on tray for 10 minutes.
Make strawberry cream: Stir jam in a bowl until softened slightly. Add cream and half the strawberries. Gently fold through until just combined.
Split scones in half. Top bases with a dollop of strawberry cream, remaining strawberries and scone tops. Dust with icing sugar and serve.