Begin by preparing the strawberries. Cut them in 2 halves and add them to a bowl with sugar and lemon juice. Stir and place in fridge. This will allow strawberries to release their juices and natural sweetness.

Next work on the biscuit dough. In a large bowl add: flour, baking powder, salt and sugar. Whisk well. Then add the cold cubed butter.

Using a fork, pastry cutter or your hands, cut or press the butter until it forms coarse crumbs. Beware to work quickly, as butter will begin to soften.

To the coarse crumbs, add the whole milk and fold until barely incorporated. Do NOT over mix. Dough should be slightly tacky and crumbly.

With floured hands form the dough to a slightly smooth ball.

Next add flour to a rolling pin and roll the dough until it is 1/2 inch thick.

Cut your biscuit shapes and place on baking sheets lined with parchment paper.

To make sure your biscuits rise, place the biscuits closely side by side in circular shape. (think beer pong style)

Brush tops with heavy cream and sprinkle with sugar. Then bake for 15 -18 minutes at 425 degrees (F)

While your biscuits bake, prepare the whipped cream by quickly whisking heavy cream, sugar and vanilla extract. Whisk until soft peaks. Store in fridge until biscuits are done baking.

Cool biscuits for 10 minutes before serving. Serve with layers of strawberries and whipped cream.