Wash and hull the strawberries, then slice them into bite-sized pieces. In a medium bowl, combine the sliced strawberries with 1/4 cup granulated sugar and let sit for about 30 minutes.

Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.

Add the cold, cubed butter to the dry ingredients and mix until the mixture resembles coarse crumbs.

Pour in the heavy cream and vanilla extract, stirring gently until just combined. Turn the dough onto a floured surface, knead gently, and pat into a 1-inch thick round. Cut out rounds with a biscuit cutter and place on a baking sheet.

Bake the biscuits for 12-15 minutes or until golden brown. Let cool slightly.

While the biscuits are baking, prepare the whipped cream by combining 1 cup heavy cream, powdered sugar, and 1 teaspoon vanilla extract in a mixing bowl. Beat on medium speed until soft peaks form.

To assemble, slice the biscuits in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, add a dollop of whipped cream, and place the top half of the biscuit over the cream. Serve immediately.