Slice the strawberries and place them in a bowl. Sprinkle with sugar and mash gently with a fork to release their juices. Let sit for 15 minutes until the mixture is juicy and fragrant.
Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cold butter pieces and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in the milk and vanilla extract, then gently fold until just combined. The dough should be slightly sticky but manageable. Turn onto a floured surface and fold a few times to bring it together.
Pat the dough into a 1-inch thick layer. Use a biscuit cutter or glass to cut out rounds and place them onto a baking sheet lined with parchment paper. Brush the tops lightly with milk for a golden finish.
Bake for about 12-15 minutes, until the biscuits are golden brown and slightly flaky. Remove from oven and let cool slightly on a wire rack.
While the biscuits cool, whip the heavy cream with powdered sugar and lemon juice until soft peaks form. Keep refrigerated until ready to assemble.
Slice the cooled biscuits in half horizontally. Spoon the macerated strawberries onto the bottom halves, then top with a generous dollop of whipped cream. Cover with the biscuit tops and add more strawberries and cream if desired.
Serve immediately to enjoy the crisp biscuit, juicy berries, and airy whipped cream all together for the perfect bite.
