Instructions

1. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper, set aside.
2. For the Strawberries, add to a bowl with lemon juice and sugar and allow them to rest so the juices will release. Set aside.
3. For the Biscuits, combine flour, sugar, baking powder, salt, and baking soda in a food processor. Pulse a few times so they are combined. Add in the cold, cubed butter and pulse a couple times until the butter is mixed in (you want the pieces of butter to be the size of a pea).
4. Transfer the mixture into a large bowl and make a well in the middle. Pour the cold buttermilk into the middle and carefully fold it into the dry ingredients until it is just mixed and dough is rought and slightly sticky (do not overwork the dough).
5. Drop the dough onto a floured surface or cutting board. Use your hands to press the dough out until it is about a half an inch thick. Add an extra Tablespoon of flour if needed to the dough if it's still sticky. Fold dough in half then press it until it's half an inch again. Repeat twice, on the last fold make the dough about 1-inch thick.
6. Use a 2.5-inch or 3-inch round biscuit cutter to cut out as many biscuits as you can, Then press the remaining dough back together to cut out more biscuits. You should be able to get 6 buiscuts.
7. Place biscuits on prepared cookie sheet and bake for 15 minutes until the tops are golden brown. Allow to cool before serving.
8. While biscuits cool, combine heavy cream with powdered sugar and vanilla to make the whipped cream. Beat with an electric mixer until stiff peaks. This will take several minutes.
9. Once cooled, cut biscuit in half. Spoon a thick layer of whipped cream on bottom half, then a spoonful of strawberries. Place top layer of biscuit on strawberries. Feel free to dollop with more whipped cream on one of the whole berries.