Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly dust it with flour.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Add the cold, cubed butter to the dry mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.

Pour in the heavy whipping cream and stir gently until the dough begins to come together. Be careful not to overmix.

Transfer the dough to a lightly floured surface and pat it down to about 1 inch thick. Use a biscuit cutter to cut out rounds.

Place the rounds on your prepared baking sheet and bake them for 12 to 15 minutes, or until they turn a lovely golden brown.

While the biscuits are cooling, toss the sliced strawberries with powdered sugar and let them macerate for at least 10 minutes.

Slice each biscuit in half, add a generous amount of macerated strawberries and whipped cream, and then place the top half back on.