Preheat the oven to 425°F (220°C). In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter pieces and use a pastry cutter or fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter
Lightly fold in enough cold milk (about 1/2 cup) until the dough just comes together. Do not overmix. Turn the dough onto a lightly floured surface and gently knead a few times to incorporate, then pat into a 1-inch thick layer. Use a biscuit cutter to cut out rounds and place them on a baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown. Remove and let cool slightly on a wire rack.
While biscuits are baking, hull and slice the strawberries in a bowl. Toss them with 2 tablespoons of sugar and let sit for 10 minutes to macerate, releasing their juices.
1 pint fresh strawberries, 2 tablespoons granulated sugar
In a separate bowl, whip the chilled heavy cream with 2 tablespoons of sugar until soft peaks form. Keep refrigerated until ready to assemble.
1 cup heavy cream, 2 tablespoons granulated sugar
To assemble, split the biscuits in half. Spoon some of the macerated strawberries onto the bottom half, top with a generous dollop of whipped cream, and sprinkle with crumbled biscuit pieces if desired. Cover with the top half of the biscuit and serve immediately.
