For the Strawberries:

1. In a large bowl, combine quartered strawberries with 1/4 cup sugar and vanilla extract.

2. Toss gently to coat, cover, and refrigerate for about 30 minutes to allow the strawberries to macerate, drawing out their juices.

For the Biscuits:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt.

3. Add cold, cubed butter into the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.

4. Add cold buttermilk and stir with a spatula until just combined. Be careful not to overmix; the dough should be shaggy and sticky.

5. Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat into a 1-inch thick rectangle.

6. Use a round cutter to cut out biscuits, rerolling scraps.

7. Place on a baking sheet, brush with heavy cream or buttermilk, and sprinkle with coarse sugar.

8. Bake for 12-15 minutes or until golden brown. Cool slightly before assembling.

For the Whipped Cream:

1. While the biscuits bake, beat heavy cream with 2 tablespoons sugar using an electric mixer or whisk until soft peaks form.

2. Refrigerate until ready to serve.

To Assemble:

1. Cut each biscuit in half horizontally.

2. Spoon a generous amount of macerated strawberries onto the bottom half of each biscuit.

3. Top with whipped cream, then place the top biscuit half on top.

4. Serve immediately.