Cut the stems away from the strawberries and discard. Cut the strawberries in half, and then in either quarters or thick slices.

Put the cut strawberries into a large bowl and sprinkle with sugar. Let sit at room temperature for about 20 minutes.

Mash about a quarter of the berries in the bowl with a potato masher and stir to mix.

In a large bowl, whisk together 3 cups of the flour, the sugar, baking powder, and salt.

Cut the butter into the flour mixture, until the largest pieces of butter are the size of peas.

Stir together the milk and cream and add the vanilla extract. Make a well in the center of the flour and pour in the milk mixture. Mix until just combined.

Form the dough into an 8-inch square, about ¾-inch to an inch thick. Chill for 20 minutes.

Preheat the oven to 425ºF.

Cut the dough into 9 even squares and bake until medium golden brown, about 18 to 20 minutes.

While the biscuits are baking, whip the cream, adding a drop or two of vanilla and 2 teaspoons of powdered sugar. Chill until ready to serve.

Split the biscuits, if you like, and top with the macerated strawberries and whipped cream.