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["For the strawberries: Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes.", "Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp.", "Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.", "Beat together heavy cream, sour cream, confectioner's sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it hold a soft shape (not stiff).", "For the biscuits: Put oven rack in middle position and preheat oven to 425 degrees.", "Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl.", "Blend in butter with your fingertips until mixture resembles coarse meal.", "Add buttermilk and stir with a fork until a dough just forms (dough will be moist).", "Turn dough out onto a well-floured surface and knead gently 6 times.", "Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8""x5"" rectangle.", "Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2 inch) squares, flouring knife between cuts.", "Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream.", "Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.", "When ready, split biscuits horizonally with a fork and arrange 2 halves, split sides up, on each of 6 plates.", "Top with strawberries and juice, then with whipped cream."]
