Place the sliced strawberries in a bowl. Add the granulated sugar and optional lemon juice, stir gently, and let them rest for 20–30 minutes.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, and salt together in a large bowl.

Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Stir together the cold milk and vanilla extract. Add them to the flour mixture and mix gently until a soft dough forms. Avoid overmixing.

Turn the dough onto a lightly floured surface and pat it to about ¾-inch thickness. Cut out 6–8 biscuits, pressing the cutter straight down without twisting.

Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until risen and lightly golden. Transfer to a wire rack to cool slightly.

Pour the cold heavy whipping cream into a chilled bowl. Add the powdered sugar and vanilla extract, then beat until soft-to-medium peaks form.

Slice each biscuit horizontally. Spoon strawberries and their juices over the bottom half, add whipped cream, and finish with the biscuit top.

Serve immediately, with extra strawberries and whipped cream if desired.