Preheat oven to 425 degrees. Combine flour, baking powder, sugar, salt and rosemary in a large mixing bowl. Mix with a fork.
Gradually pour in about 1 cup of cream, stirring constantly with a wooden spoon to moisten evenly. Drizzle in remaining cream, turning dough by hand until just moist enough to hold together.
Turn out onto a floured board and knead about 1 minute. Lightly roll to about 1/2-inch thickness and cut with a 3-inch fluted cutter dipped in flour. Gather dough scraps and re-roll.
Transfer to a baking sheet. Brush tops with butter. Bake about 15 minutes or until edges are lightly browned. Cool on racks or serve warm with sliced fresh strawberries.