Preheat your oven to 425°F (220°C) and gather your mixing bowl and whisk.

Whisk together flour, sugar, baking powder, and salt in a bowl until light and fluffy.

Cut cold butter into cubes and add it to the mixture, working it until coarse crumbs form.

Gradually pour in heavy cream, mixing gently until a soft dough forms.

Shape the dough into a 1-inch thick round and cut out biscuits with a floured cutter.

Bake in the preheated oven for 12-15 minutes until golden brown, then cool on a wire rack.

Wash and slice strawberries, sprinkle with sugar, and let sit for 10-15 minutes.

In a chilled bowl, whip the heavy cream until soft peaks form, then add sugar to taste.

Assemble by slicing biscuits, layering whipped cream and macerated strawberries, then topping with biscuit.

Serve immediately and garnish with extra strawberries or mint if desired.