Combine sliced strawberries, 1/4 cup sugar, and lemon juice in a bowl. Let sit for 30 minutes.

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until it resembles coarse crumbs.

Whisk together heavy cream and egg and pour into flour mixture. Stir until a shaggy dough forms.

Turn out dough onto a floured surface and pat into a 1-inch thick rectangle. Cut into 6-8 biscuits.

Place biscuits on the baking sheet, brush tops with cream, and sprinkle with coarse sugar.

Bake for 12-15 minutes until golden brown. Cool on a wire rack.

In a chilled bowl, beat together heavy cream, powdered sugar, and vanilla until stiff peaks form.

To assemble, split a biscuit, add strawberries and whipped cream, then top with the other half.