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Rinse and slice the strawberries.
Mix with ¼ cup granulated sugar.
Let sit for 15 minutes to macerate.
Preheat the oven to 425°F (220°C).
In a large bowl, whisk flour, baking powder, and salt.
Cut in cold butter using a pastry cutter or fork until the mixture is crumbly.
Add buttermilk and stir just until combined.
Scoop the dough onto a parchment-lined baking sheet, spacing them evenly.
Bake for 12–15 minutes or until lightly golden.
Using a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks appear.
Split biscuits in half horizontally.
Layer bottom half with strawberries and whipped cream.
Add the top half and finish with more cream and berries.
Serve immediately for best texture.