Combine the sliced strawberries, granulated sugar, and fresh lemon juice in a medium bowl. Toss gently to coat. Let sit at room temperature for at least 30 minutes (up to 1 hour), stirring once or twice, until the berries have released their natural juices and a syrupy liquid has formed at the bottom of the bowl.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar, and sea salt until well combined.

Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.

Pour in the cold heavy cream and stir with a fork until the dough just comes together into a shaggy mass. Do not overmix.

Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Fold it in half, then pat again to 3/4-inch thickness. Repeat this fold once more — this creates layers.

Using a 2.5-inch round biscuit cutter, press straight down through the dough without twisting and cut out as many rounds as possible. Re-pat scraps once to cut additional rounds. You should get 6 biscuits.

Place biscuits on the prepared baking sheet, touching each other slightly for soft sides. Brush tops with the remaining 2 tablespoons of heavy cream.

Bake for 15 to 18 minutes, until the tops are golden brown and the biscuits have risen dramatically. Transfer to a wire rack and let cool for 10 minutes before assembling.

Chill a large metal bowl and whisk in the freezer for 10 minutes.

Add the cold heavy cream, powdered sugar, and vanilla extract to the chilled bowl. Whisk vigorously by hand (or use a hand mixer on medium-high speed) until the cream holds soft, pillowy peaks. Do not overwhip.

Split each biscuit in half horizontally using a serrated knife or by pulling apart gently with your hands.

Place the bottom half of each biscuit on a serving plate. Spoon a generous portion of macerated strawberries and their juices over the bottom biscuit.

Add a large dollop of whipped cream over the strawberries, then rest the biscuit top against the cream at a slight angle.

Finish with an additional spoonful of strawberries and a final swoop of whipped cream. Serve immediately.