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

In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Gradually add heavy cream and vanilla extract, stirring until the dough comes together.

Turn the dough onto a floured surface and gently knead. Roll out to 1-inch thickness and cut into 6 rounds using a biscuit cutter.

Place the rounds on the prepared baking sheet and bake for 12-15 minutes or until golden brown. Let cool.

While the biscuits cool, toss sliced strawberries with sugar in a bowl and set aside to macerate.

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

To assemble, split each biscuit in half, layer with macerated strawberries, and top with whipped cream. Serve immediately.