Strawberry Shortcake Biscuits

In a medium size bowl, toss sliced strawberries with sugar. Let sit 20–30 minutes until juicy and syrupy.
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk the flour, baking powder, sugar, and sea salt together.
Using a pastry cutter or the back of a fork, cut the cold butter in until the mixture looks nice and crumbly.
Add the cream and vanilla and stir until just combined.
Using a 4 TBS cookie scoop, scoop dough into mounds, evenly spaced on the baking sheet. There's no need to roll or shape these, craggy tops are perfect here.
Bake biscuits for 12–14 minutes until golden on top. Let cool slightly.
While the biscuits are cooking, whip the heavy cream, powdered sugar, and vanilla extract on medium to high speed, until soft peaks form.
Once cool, split biscuits in half (or just tear them open). Spoon the strawberries and juices over the bottom half of the biscuit, add a heaping dollop of the whipped cream, and then top with the other half of the biscuit.
Store biscuits in an airtight container on the counter for 2-3 days. Store the strawberries and whipped cream in airtight containers in the fridge for 2-3 days. Biscuits can also be frozen for up to 3 months.