In a medium mixing bowl, combine the sliced strawberries and granulated sugar. Gently toss the strawberries to coat them in sugar, and let them sit for about 15-20 minutes.

Preheat your oven to 425°F (220°C).

In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt until well combined.

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.

Pour in the buttermilk and stir with a wooden spoon or spatula until just combined. Avoid over-mixing.

Turn the dough out onto a lightly floured surface. Pat it down gently to a thickness of about 1 inch.

Using a biscuit cutter or a glass, cut out rounds of dough and place them on a baking sheet lined with parchment paper.

Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden brown.

Allow the biscuits to cool slightly.

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip on medium-high speed until soft peaks form.

To assemble, slice each biscuit in half horizontally.

Spoon a generous amount of strawberries over the bottom half, drizzle with juices, and add a dollop of whipped cream.

Top with the other half of the biscuit and any additional strawberries or whipped cream if desired.

Serve immediately for the best texture and flavor!