Hull and slice the strawberries into 1/4-inch thick pieces. Place them in a large bowl and toss with sugar and lemon juice. Pro tip: Let the strawberries macerate for at least 30 minutes to develop their juices

Set the strawberry mixture aside at room temperature, stirring occasionally, until ready to serve. Pro tip: The longer they sit, the more syrup they'll create

Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt.

Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. Pro tip: Keep the butter cold for the flakiest biscuits

Make a well in the center and pour in the cold heavy cream. Gently stir with a fork until the dough just comes together. Don't overmix. Pro tip: The dough should be slightly sticky but manageable

Turn the dough onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle. Pro tip: Use gentle hands to avoid tough biscuits

Using a floured biscuit cutter, cut straight down without twisting. Place biscuits on a parchment-lined baking sheet, sides barely touching. Pro tip: Cutting straight down helps the biscuits rise evenly

Brush the tops with beaten egg and bake for 15-17 minutes until golden brown on top. Pro tip: Don't open the oven door during the first 12 minutes of baking

In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Pro tip: Chill your bowl and beaters for 15 minutes before whipping

Whip with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Be careful not to overwhip. Pro tip: Watch carefully - cream can go from perfect to butter quickly

Allow biscuits to cool for 5 minutes, then split them in half horizontally using a fork or serrated knife. Pro tip: Using a fork creates more surface area for the juices to soak in

Place the bottom half of each biscuit on serving plates. Top generously with macerated strawberries and their juices. Pro tip: Don't be shy with the strawberry juices - they soak into the biscuit beautifully

Add a dollop of whipped cream, then place the biscuit top over the cream. Finish with more strawberries and cream if desired. Pro tip: Serve immediately for the best texture contrast