1. Prepare the Strawberries: In a medium bowl, gently toss the hulled and sliced or quartered fresh strawberries with 2 tablespoons of granulated sugar. Set them aside to macerate while you prepare the biscuit dough. This allows the strawberries to release their juices and sweeten up.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt. Make sure all dry ingredients are well combined to ensure even leavening.

3. Cut in the Cold Butter: Add the cold, cubed unsalted 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 of butter remaining. This is crucial for flaky biscuits.

4. Add Wet Ingredients: In a separate small bowl, whisk together the sourdough discard, 1/2 cup heavy cream, and vanilla extract. Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; a slightly shaggy dough is perfectly fine.

5. Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4 to 1-inch thick circle or rectangle. Using a 2.5-inch biscuit cutter or a sharp knife, cut out biscuits. Reroll the scraps gently to cut out any remaining biscuits. You should get about 8-10 biscuits.

6. Bake the Biscuits: Place the cut biscuits onto a baking sheet lined with parchment paper, leaving about an inch between each. Brush the tops of the biscuits with a little extra heavy cream and sprinkle with a pinch of granulated sugar. Bake in a preheated oven at 400 F (200 C) for 18-22 minutes, or until golden brown on top and cooked through. The biscuits should sound hollow when tapped on the bottom.

7. Assemble and Serve: Once baked, let the biscuits cool slightly on a wire rack. To serve, split a warm biscuit in half, spoon a generous amount of the macerated strawberries over the bottom half, and top with a dollop of whipped cream or a scoop of ice cream. Place the top half of the biscuit on top and enjoy immediately.