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

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

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in 2/3 cup heavy cream and 1 tsp vanilla extract until just combined. Do not overmix.

Turn dough onto a floured surface, pat into a 1-inch thick rectangle, and cut into 6 squares. Place on baking sheet.

Bake for 12-15 minutes until golden brown. Let cool on a wire rack.

While biscuits bake, mix sliced strawberries with 2 tbsp sugar and let sit to macerate for 15 minutes.

Whip 1 cup heavy cream with powdered sugar and 1 tsp vanilla until stiff peaks form.

Split biscuits in half. Layer with whipped cream and strawberries. Top with other biscuit half.