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1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
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2
Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
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3
Using a food processor, pastry cutter, or your fingertips incorporate the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal.
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4
Add the buttermilk and stir just until moistened.
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5
On the prepared baking sheet, drop 1/3 cup dough for each biscuit, spacing the mounds about 2-inches apart.
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6
Brush with heavy cream, and sprinkle with sugar.
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7
Bake until the biscuits are golden brown on top, about 15 to 20 minutes, or until a tester comes out clean.
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8
Place the sliced strawberries in a large bowl.
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9
Add the lemon juice, and sugar and gently toss.
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10
Let the berries macerate for 30 minutes until the juices develop.
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11
For the whipped cream:
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12
Just before serving, whip the heavy cream using an electric mixer with the sugar, and vanilla extract until it holds soft peaks.
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13
To serve the biscuits:
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14
Slice the biscuits in half horizontally.
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15
Place the bottoms of the biscuits on plates, and divide the prepared berries and a spoonful of whipped cream evenly among the biscuits.
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16
Cover with the top portion of the biscuit and serve alongside additional berries and juices.
