Mix the berries and sugar in a medium-sized bowl, cover with plastic wrap, and place in the fridge for one hour, up to overnight.

Preheat the oven to 400°F degrees. Sift together one tablespoon of the granulated sugar, flour, baking powder, baking soda, and salt into a large bowl, stir to combine.

Add the cream and vanilla to the bowl, stir with a wooden spoon until just combined, with no dry spots.

Freeform two drop biscuits out of the dough by dividing the dough in half on an ungreased baking sheet. Sprinkle each biscuit with the remaining sugar.

Bake for 18-20 minutes, until lightly golden brown. Transfer to a wire rack and let cool completely.

Just before serving, make the whipped cream by placing the cream in a large bowl, using a hand mixer (or you can whip by hand with a whisk), mix on high until soft peaks form. Add the powdered sugar and vanilla to the bowl, whip until medium peaks form.

Cut the biscuits in half lengthwise. Fill with 1/4 of the strawberry mixture and whipped cream. Make sure to drizzle some of the strawberry juice on the biscuit. Place the biscuit tops on top, add on the remaining strawberries and whipped cream.