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 cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.

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

Turn dough onto a floured surface, pat into a 1-inch thick circle, and cut into 6 rounds using a biscuit cutter.

Place biscuits on prepared baking sheet. Bake for 12-15 minutes until golden. Let cool.

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

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

Split cooled biscuits in half. Layer with whipped cream and strawberries. Serve immediately.