1. Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar and the vanilla extract. Gently toss to coat and set aside to macerate while you prepare the biscuits. This allows the strawberries to release their juices and create a delicious syrup.

2. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400 F (200 C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.

3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and 1/4 cup granulated sugar. Ensure there are no lumps for even distribution.

4. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This is crucial for flaky biscuits.

5. Add Sourdough Discard and Cream: Pour in the sourdough discard and 1/2 cup heavy cream. Mix with a fork or your hands until just combined. Be careful not to overmix; the dough should be shaggy and a little sticky. Overmixing develops gluten, leading to tough biscuits.

6. Form the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Use a 2-3 inch round biscuit cutter to cut out biscuits. Rework the scraps gently to cut out additional biscuits. Avoid twisting the cutter as you press down, as this can seal the edges and prevent them from rising properly.

7. Bake the Biscuits: Place the biscuits on the prepared baking sheet. Brush the tops with a little extra heavy cream and sprinkle with additional granulated sugar for a golden, crisp finish. Bake for 15-18 minutes, or until golden brown on top and cooked through.

8. Assemble and Serve: Remove the biscuits from the oven and let them cool slightly on a wire rack. Once cooled, split each biscuit in half horizontally. Spoon a generous amount of the macerated strawberries over the bottom half, top with a dollop of whipped cream or a scoop of ice cream, and place the top half of the biscuit on top. Serve immediately.