Whisk flour, baking powder, sugar, and salt in a large bowl. Cut cold butter into pea-size pieces using a pastry cutter or fork until distinct butter chunks appear throughout, about 2-3 minutes.
2 cups all-purpose flour, 2 tsp baking powder, 3 tbsp sugar, 0.5 tsp salt, 0.5 cup butter
Pour milk into flour mixture and stir with a fork just until dough comes together, leaving a few dry streaks. Pat dough into a 1-inch thick round on a floured surface.
0.75 cup milk
Use a 3-inch biscuit cutter to cut straight down without twisting. Place biscuits on a baking sheet 2 inches apart and chill for 10 minutes while preheating oven to 425°F.
Bake biscuits for 12-15 minutes until golden brown and they spring back when pressed gently. Let cool 5 minutes before splitting.
Toss sliced strawberries with sugar and lemon juice in a bowl; let sit 45 minutes at room temperature. Whip cold heavy cream with powdered sugar and vanilla extract to soft peaks, about 3-5 minutes.
1 lb fresh strawberries, 2 tbsp sugar, 1 tbsp lemon juice, 1 cup heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla extract
Split warm biscuits and layer with macerated strawberries and whipped cream. Serve immediately to keep biscuit layers distinct.
