Slice or quarter the strawberries, depending on their size. Place the berries in a large bowl and gently crush about one-quarter of them with the back of a fork or a potato masher.

Add the sugar and gently stir to combine. Taste and add more sugar if needed.

Cover and refrigerate until ready to serve. As the strawberries rest, the sugar will draw out their natural juices and create a sweet strawberry syrup.

Preheat the oven to 400°F. Line a large sheet pan with parchment paper.

Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment.

Add the cold diced butter and mix on low speed until the butter pieces are about the size of peas.

Do not worry if you can still see small pieces of butter throughout the flour mixture. Those cold pockets of butter melt in the oven and help create tender, flaky layers.

In a measuring cup or small bowl, whisk together the eggs and heavy cream.

With the mixer running on low speed, gradually add the cream mixture to the flour mixture. Mix just until the dough comes together. The dough will be soft and sticky. Do not overmix.

Turn the dough out onto a generously floured work surface. Lightly flour the top of the dough and the rolling pin.

Gently roll the dough until it is about ½ to ⅝-inch thick. You should still be able to see small pieces of butter in the dough.

Dip a 2-inch round biscuit cutter in flour and press it straight down through the dough. Lift the cutter straight back up without twisting it. Twisting the cutter can seal the edges and prevent the biscuits from rising as evenly.

Transfer the biscuits to the prepared sheet pan. Gather the scraps together gently, reroll them only as needed, and cut the remaining biscuits. Avoid overworking the dough, as the biscuits cut from the scraps may be slightly less tender.

Brush the tops with the egg wash and sprinkle with sparkling sugar.

Bake for 15 to 20 minutes, or until the tops are golden brown and the centers are fully baked.

Remove the biscuits from the oven and allow them to cool on the pan.

Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy whipping cream, sugar, and vanilla extract on medium-high speed until medium-soft peaks form, about 3 to 4 minutes.

The whipped cream should hold its shape while remaining silky and smooth. Be careful not to overwhip it.

Split each biscuit in half horizontally and place the bottom half on a serving plate.

Spoon whipped cream over the biscuit, followed by strawberries and some of their juices.