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Preheat oven to 375º.
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In a food processor combine the flour, brown sugar, baking powder, baking soda and salt, and pulse to mix.
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Add the cold butter, and process until the mixture resembles coarse meal.
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Mix together the beaten egg, buttermilk and vanilla extract. Add to the dry ingredients and process just until the dough binds together.
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Turn the dough out onto a floured surface and gently knead until it just holds together. Take care to handle the dough as little as possible. This will result in light, flaky biscuits.
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Pat the dough out to about 1-inch thick. Cut out six circles with a large biscuit cutter, or cut into squares. Place on a parchment-lined sheet tray. Brush with melted butter, and sprinkle with sugar.
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Bake for about 20 minutes, or until just firm to touch and beginning to brown.
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While the biscuits are baking, toss together the strawberries, 2 tablespoons sugar and mint. Allow to macerate at room temperature for at least 15 minutes.
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To make the vanilla whipped cream, place the heavy cream in a cold bowl. Add the vanilla bean paste and powdered sugar, and whip with an electric mixer or whisk until it holds medium peaks.
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Assemble the shortcakes just before serving: Carefully slice each biscuit in half crosswise. Place a dollop of the whipped cream on the bottom half. Top with a spoonful of the strawberries, and cover with the top half of the biscuit.
