Prep the strawberries: In a bowl, combine sliced strawberries, sugar, lemon juice, and vanilla. Stir and let sit for 20–30 minutes. They’ll release juices and become glossy and soft.

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

Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.

Cut in the butter: Add cold butter cubes. Use a pastry cutter or your fingertips to work it in until you have a mix of pea-sized bits and sandy crumbs. Keep everything cold for maximum flakiness.

Add wet ingredients: In a small bowl, whisk buttermilk, egg, and vanilla. Pour into the flour mixture and stir gently until just combined. If it’s dry, add 1–2 teaspoons more buttermilk.

Shape the dough: Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick round. Fold the dough over itself once or twice to create layers. Pat back to 1 inch thick.

Cut biscuits: Use a 2 1/2–3-inch cutter or a knife to make 6–8 rounds or squares. Transfer to the baking sheet, spacing slightly apart.

Finish and bake: Brush tops lightly with cream or milk. Sprinkle with turbinado sugar if using. Bake 12–15 minutes, until golden brown with crisp edges.

Whip the cream: While biscuits cool slightly, beat cream, powdered sugar, vanilla, and salt to soft, billowy peaks. Don’t overbeat.

Assemble: Split warm biscuits. Spoon on strawberries with their juices, add a generous swirl of whipped cream, and cap with the top biscuit. Add more berries and cream if you like.