1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, baking powder, sugar, and salt.

3. Cut cold butter into the dry mixture until it resembles coarse crumbs.

4. Stir in sourdough starter or discard until combined.

5. Fold in 3/4 cup heavy cream and optional vanilla until a soft dough forms.

6. Turn dough onto a floured surface, pat into a 1-inch-thick rectangle, fold once and roll out.

7. Cut 2.5-inch rounds and place on prepared sheet.

8. Brush tops with heavy cream and bake 14–18 minutes until golden.

9. Let biscuits rest 10 minutes before slicing.

10. Toss sliced strawberries with 2–3 tablespoons sugar and let macerate 15–20 minutes.

11. Whip 1 cup heavy cream with 1 tablespoon sugar and vanilla until soft peaks form.

12. Split biscuits, layer bottoms with strawberries, add whipped cream, top with biscuit halves.

13. Garnish with extra strawberries and whipped cream before serving.