Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, and salt to combine, creating a fluffy, homogeneous mixture.
Add the cold butter pieces to the flour mixture. Use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. This creates flaky layers in the biscuits.
Pour in the buttermilk gradually, stirring gently with a spatula until the dough just comes together. Avoid overmixing to keep the biscuits tender and flaky.
Turn the dough out onto a lightly floured surface. Gently pat or roll it out to about 1-inch thickness. Use a biscuit cutter to cut out rounds, then place them on a baking sheet lined with parchment paper.
Bake the biscuits in the preheated oven until golden brown, about 12-15 minutes. Once baked, transfer to a wire rack and let cool slightly.
While the biscuits are baking, hull and slice the strawberries. Toss them with sugar and vanilla extract, then set aside to macerate and release their juices.
In a chilled bowl, whip the heavy cream with a whisk or electric mixer until soft peaks form, then gently add the sugar and continue whipping until just holding shape.
Slice the slightly cooled biscuits in half horizontally. Spoon some of the macerated strawberries onto the bottom halves, then dollop with whipped cream.
Place the top halves of the biscuits over the strawberries and cream, then garnish with additional berries and a final swirl of whipped cream if desired.
Serve immediately to enjoy the crisp biscuits, juicy berries, and fluffy whipped cream all together in a delightful, layered treat.
