Place sliced strawberries in a bowl, sprinkle with sugar, and gently toss to coat. Let sit for 10 minutes until they release their juices and soften slightly, creating a vibrant, fragrant mixture.
Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, and salt until combined.
Add cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs with pea-sized pieces.
Pour in buttermilk and gently stir with a spoon until just combined; the dough should be slightly sticky but hold together. Avoid overmixing to keep the biscuits flaky.
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a round cutter or glass to cut out 4-6 biscuits.
Arrange the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown and flaky.
While the biscuits bake, whip the chilled heavy cream with sugar and vanilla until soft peaks form, creating a light, glossy topping.
Remove the baked biscuits from the oven and let them cool slightly on a wire rack. Once cool enough to handle, slice them in half horizontally.
To assemble, spoon a generous layer of macerated strawberries onto the bottom half of each biscuit, then top with a dollop of whipped cream.
Place the top half of the biscuit over the strawberries and gently press down. Add more whipped cream and strawberries on top if desired.
Serve immediately to enjoy the flaky biscuits, juicy strawberries, and airy whipped cream all together in a delightful bite.
