Instructions

1. Toss 2 pounds quartered strawberries, 1/4 cup granulated sugar, and 2 to 3 tablespoons lemon juice together in a large bowl. Let macerate while you make the biscuits.
2. Heat the oven to 400°F. Line a baking sheet with parchment paper.
3. Place 1 tablespoon finely grated lemon zest and 1/4 cup granulated sugar in a large bowl. Rub between your fingertips until the sugar is fragrant.
4. Stir in 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt with a fork.
5. Add 8 tablespoons cold unsalted butter (cut into pieces) and use your fingers to rub the butter into the flour mixture until it forms pea-sized pieces.
6. Drizzle in 1 1/4 cups cold heavy cream and mix with a fork until combined. The dough will be sticky.
7. Form the dough into 8 large, tall mounds using a large spoon or ice cream scoop and space 2 inches apart on the baking sheet (the taller the mounds of dough, the easier they will be to slice in half). Sprinkle the top of the biscuits with 1 teaspoon granulated, demarara, or turbinado sugar.
8. Bake until the bottoms of the biscuits are deeply golden and the tops are lightly browned, 15 to 20 minutes. Let cool completely.
9. Beat 1 1/2 cups cold heavy cream and 2 tablespoons granulated sugar in a stand mixer with the whisk attachment on medium-high speed just until stiff peaks form (do not overwhip), about 1 1/2 minutes.
10. Split the biscuits in half crosswise. Spoon the strawberries over the bottom half and top with a dollop of whipped cream. Close with the top biscuit.