Preheat the oven to 425F (220C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Pour in the cold heavy cream and 1/2 teaspoon of vanilla extract. Stir gently just until a shaggy dough forms; do not overmix.

Turn the dough onto a floured surface, pat into a 1-inch thick round, and cut into 6 biscuits. Place on the prepared baking sheet, brush the tops with a little cream, and bake for 12 to 15 minutes until golden. Let cool slightly on a wire rack.

While the biscuits bake, toss the sliced strawberries with 2 tablespoons of granulated sugar in a bowl. Let sit at room temperature for at least 20 minutes so the berries release their juices.

In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and remaining 1/2 teaspoon of vanilla extract with an electric mixer until soft peaks form, about 2 to 3 minutes.

Split each biscuit in half horizontally. Spoon the macerated strawberries and their juices over the bottom half, add a generous dollop of whipped cream, then top with the other biscuit half. Finish with more strawberries and whipped cream and serve immediately.