Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper. Set aside.
Place the flour, baking powder, sugar, and cubed butter into a bowl. Using a pastry blender or a food processor, work the butter into the flour until the crumbs resemble very small peas.
Add in the milk and combine the ingredients with a wooden spoon. I find it best to do this step by hand. Be sure to just combine the ingredients; do not overmix. The dough will appear to be somewhat looser than you think it should. It is fine.
Scoop out roughly 1/3 cup of the dough and place it onto the baking sheet in a mound. No need to shape, just be sure that all of the dough is mounded together. Repeat with the remaining dough, leaving 2 inches between each biscuit.
Bake for 15-18 minutes. Insert a cake tester into the center of the biscuit to ensure doneness.
Transfer the biscuits to a cooling rack with a spatula. Cool completely.
Before serving, hull the strawberries and slice each into thin pieces.
Place the cream and powdered sugar into the bowl of a stand mixer fitted with a whisk attachment. Begin on low speed and gradually increase to high speed. Whip the cream until it thickens. Be sure not to overmix or you will have butter...no good!
Slice each biscuit in half, spread a bit of cream on the bottom piece, top with strawberries and a bit more cream, and place the top on. Serve immediately.