In a large bowl, mix the strawberries with sugar and 2 to 3 tablespoons of lemon juice. Toss to combine and let them sit to macerate while preparing the biscuits.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a separate bowl, whisk together 1/4 cup sugar, all-purpose flour, baking powder, and kosher salt using a fork.

Add the cold butter, cut into small pieces, and use your fingers to blend it into the flour mixture until it resembles pea-sized crumbs.

Gradually drizzle in 1 1/4 cups of cold heavy cream, stirring with a fork until just combined. The dough will be sticky.

Using a large spoon or ice cream scoop, scoop 8 round scoops and place them on the prepared baking sheet, spacing them about 2 inches apart. Taller mounds will make them easier to slice in half later.

Bake for 15 to 20 minutes, or until the bottoms are a deep golden brown and the tops are lightly browned.

In a large bowl, combine 1 1/2 cups of cold heavy cream with 2 tablespoons of sugar. Using an electric hand mixer, beat on medium-high speed until stiff peaks form, about 90 seconds. Be careful not to overwhip.

Once the biscuits are baked and slightly cooled, slice them in half horizontally.

Spoon the macerated strawberries over the bottom half, followed by a generous dollop of whipped cream. You can also put the top half back on, add more whipped cream, and garnish with a whole strawberry before serving.