Combine sliced strawberries and 3 tablespoons of granulated sugar in a bowl. Stir gently and set aside for 30 minutes to release their juices.

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

In a bowl, whisk together the flour, ¼ cup granulated sugar, baking powder, and salt.

Grate the cold butter into the flour mixture and mix gently with a fork.

Combine heavy cream, whole milk, and vanilla extract in a measuring cup, then pour into the dry ingredients, mixing until a dough forms.

Transfer the dough to a floured surface and press into a ¾-inch thick rectangle.

Fold and repeat a few times, then cut out biscuits with a cutter.

Arrange them on the baking sheet, brush the tops with cream, and sprinkle with turbinado sugar if desired.

Bake for 13-15 minutes until golden.

Beat heavy whipping cream until soft peaks form.

Add powdered sugar and vanilla extract, continuing to beat until fully incorporated.

To serve, slice the biscuits in half.

Layer the bottom half with strawberries and their juices, then top with a dollop of whipped cream before placing the other biscuit half on top.