Combine the sliced strawberries, 3 tablespoons of granulated sugar, and lemon juice in a medium bowl. Toss well to coat. Let sit at room temperature for at least 30 minutes, stirring occasionally, until the berries release their juices and a syrup forms. Refrigerate if making more than an hour ahead.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, 2 tablespoons of granulated sugar, baking powder, and salt until combined.

Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overwork — those butter chunks are what create flakiness.

Pour in 3/4 cup cold heavy cream and stir with a fork just until the dough comes together. It will look shaggy and rough — that is correct. Do not overmix.

Turn the dough out onto a lightly floured surface. Gently pat it into a 3/4-inch thick rectangle. Fold it in half once, then pat back to 3/4-inch thickness. Cut out rounds using a 2.5-inch biscuit cutter, pressing straight down without twisting. Re-pat scraps as needed to cut additional biscuits.

Place biscuits on the prepared baking sheet about 1 inch apart. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar if using.

Bake for 15 to 18 minutes, until the tops are golden brown and the biscuits are cooked through. Transfer to a wire rack to cool slightly.

Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cold heavy cream, powdered sugar, and vanilla extract on medium speed until soft to medium peaks form, about 2 to 3 minutes. Do not overbeat — you want the cream to be billowy and soft, not stiff.

Split the warm or room-temperature biscuits in half horizontally. Place the bottom half on a plate, spoon a generous amount of macerated strawberries and their syrup over the biscuit, add a large dollop of whipped cream, then place the top half of the biscuit on at a slight angle. Add another spoonful of strawberries and a final cloud of whipped cream. Serve immediately.