Preheat oven to 400°F (200°C)
In a large bowl, whisk together flour, 1/4 cup sugar, and baking powder
Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs
Add 1 1/2 cups milk to the mixture
Gently fold until just combined; do not overmix
Turn dough onto a floured surface and knead gently five times
Roll dough until 1-inch thick and cut out biscuit rounds with a fluted cutter
Place on a baking sheet lined with parchment paper
Bake for 15 minutes or until golden brown
Meanwhile, in a separate bowl, combine sliced strawberries with 1/2 cup sugar and let macerate for 15-30 minutes, until syrup forms
In another large bowl, whip cream and a pinch of sugar to soft peaks (about 3-4 minutes with an electric mixer)
To serve, split baked biscuits in half
Layer macerated strawberries and syrup, whipped cream, and a second biscuit half