coarse sugar, for sprinkling

Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
 
Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. 
Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
 
Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands.
 
Cut into 2.75 or 3-inch circles with a biscuit cutter. Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
 
Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 

Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.

Slice the biscuits in half and layer with strawberries and whipped cream. 
Serve immediately.