Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

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

Add cubed cold butter. Using a pastry cutter or two forks, cut the butter into the flour until it resembles coarse crumbs.

Stir in cold whole milk and vanilla extract until just combined. The dough will be sticky—do not overmix!

Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle and fold it over 3-4 times to create layers.

Pat it back into a 1-inch thickness. Using a 2 1/2-inch round cutter dipped in flour, cut out biscuits. Press straight down without twisting.

Gather scraps, press together, and cut more biscuits.

Place biscuits about 1 inch apart on the baking sheet and bake for 12-15 minutes until golden brown.

While biscuits bake, combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let macerate for at least 20 minutes.

In a chilled bowl, whisk or beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Avoid overwhipping!

When biscuits are cool, slice them in half horizontally. Spoon strawberries and their juices onto the bottom halves, top with whipped cream, and crown with the biscuit top.

Serve immediately for best flavor and texture.