Stir the quartered strawberries and 1/4 cup granulated sugar together in a large bowl. Cover the bowl and place it in the refrigerator until you are ready to use them.

Preheat your oven to 400°F (204°C). In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt.

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter to cut the butter into the flour mixture until coarse crumbs form.

Pour the cold buttermilk over the dry mixture. Fold everything together until it just begins to come together.

Transfer the dough onto a generously floured work surface and gently bring the dough together.

Flatten the dough into a 3/4-inch thick rectangle. Fold one side into the center, then fold the other side over it. Repeat the folding process several times.

Cut the dough into 2.75 or 3-inch circles using a biscuit cutter.

Arrange the biscuits in a 10-inch cast iron skillet or baking sheet and brush the tops with heavy cream.

Bake for 18-22 minutes until the tops are beautifully golden brown.

Beat the cold heavy cream, the remaining sugar, and vanilla extract until soft-medium peaks form.

Slice each biscuit in half horizontally, layer the bottom half with macerated strawberries and a dollop of whipped cream, then place the top half of the biscuit over it.