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Special equipment: a 2-inch biscuit cutter and a sealable plastic container (at least 1 quart) for making whipped cream
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Make the strawberries first: Mix the sliced strawberries with the sugar and a squeeze of lemon in a large bowl.
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Set them aside, stirring a few times, until they are nice and juicy, about 30 minutes.
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Make the biscuits: Preheat the oven to 425 degrees F. Whisk together the flour, sugar, baking powder and salt in a large bowl.
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Add the cream.
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Add the lemon zest and juice.
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Stir the mixture with a wooden spoon until it just forms a dough.
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Gather the dough into a ball and transfer it to a flour-sprinkled surface.
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Pat it into a 1/2-inch-thick circle.
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Cut as many mini biscuits as you can with a 2-inch biscuit cutter.
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Gently press the scraps together and repeat.
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Arrange the rounds 1 inch apart on 2 parchment-lined baking sheets.
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Brush them with more cream and sprinkle with a little sugar.
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Bake them in the middle of the oven until they are just golden, about 12 minutes.
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Cool the biscuits while you make the whipped cream.
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Make the whipped cream: Combine the cream with the sugar and vanilla in a sealable container.
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Whisk or shake with the lid on until soft peaks form.
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To serve: Split the biscuits with a fork and spoon some juicy strawberries and whipped cream on the bottom halves of the biscuits.
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Place the top halves on top.
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Add more whipped cream and a mint leaf to each, if using.
