Preparation

• Stir the strawberries and ¼ cup granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use.
• Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a food processor.
• Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor until coarse crumbs form.
• Pour buttermilk on top. Fold everything together until it begins to come together.
• Pour the dough onto a floured work surface and bring together with floured hands. Flatten into a ¾ inch thick rectangle, fold, and repeat several times.
• Cut into 2.75 or 3-inch circles with a biscuit cutter.
• Arrange biscuits in a cast iron skillet or lined baking sheet. Brush with heavy cream or buttermilk and sprinkle with coarse sugar.
• Bake for 18-22 minutes until golden brown. Cool for 10 minutes.
• Beat the heavy cream, 2 tablespoons granulated sugar, and vanilla until soft-medium peaks form.
• Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.