In a medium bowl, combine the quartered strawberries with 1/4 cup of granulated sugar. Toss gently, cover, and refrigerate for at least 30 minutes.

Preheat your oven to 400°F (204°C).

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs.

Pour 3/4 cup of cold buttermilk into the mixture and gently fold until just combined.

Knead the dough 2-3 times and flatten into a rectangle about 1-inch thick. Fold in thirds and roll out again.

Cut out 10-12 biscuits and place on a baking sheet. Gather and re-roll scraps as necessary.

Brush the tops with heavy cream and sprinkle with coarse sugar. Bake for 18-22 minutes or until golden brown.

Whip the heavy cream with sugar and vanilla extract until soft-medium peaks form.

Slice the cooled biscuits in half, layer with macerated strawberries and whipped cream, and serve.