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 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.
• Pour buttermilk on top and fold everything together until it begins to come together.
• Pour the dough onto a floured work surface and gently bring together.
• Flatten the dough into a ¾ inch thick rectangle. Fold one side into the center, then the other side.
• Turn the dough horizontally and flatten again. Repeat folding, flattening, and cutting into circles.
• Arrange biscuits in a cast iron skillet or on a baking sheet.
• Brush the tops with heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes.
• Using a hand mixer, beat heavy cream with 2 tablespoons sugar and vanilla until soft-medium peaks form.
• Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.