Prepare the Biscuits: Make the dough and after rolling out either cut with a round biscuit cutter or cut into squares. Continue to pat and cut the dough until you have used at least most all of it. After brushing with cream, sprinkle some granulated sugar on top. Bake and set on a wire rack to cool completely. (you might not need all of the biscuits, but they are good toasted with some butter in the morning anyway.)
Place the cut strawberries in a bowl, add the sugar and toss to coat. Cover and refrigerate for at least 8 hours, overnight is fine.
Remove the berries from the refrigerator. Cut the biscuits into halves and spoon the berries and accumulated juice over one half; reserving about ½ cup of berries.
Chop the reserved berries into small pieces. Pour the heavy cream into a bowl and using either an electric mixer or wire whisk, whisk until beginning to thicken; add the sugar and reserved strawberries, continue to beat until stiff.
Spoon the whipped cream on top of the berries, close with the top of the biscuit and serve!