• Preheat your oven to 425°F and line a baking sheet with aluminum foil or parchment paper.

Prep fruit and cream

• Quarter your strawberries, cutting large ones a little more, and slicing smaller ones in half. Don't slice them too thin or small or they might get mushy as they marinate.
• In a small bowl, toss with sugar and a couple of tablespoons of lemon juice or the amount from half a lemon. This will help draw out the berries natural juices to make a delicious syrup. Set sweet strawberries aside in the refrigerator.
• In a medium mixing bowl, use an electric mixer or whisk to combine Greek yogurt, heavy whipping cream, sugar, and a splash of vanilla extract if desired.
• Continue whisking until the mixture reaches soft peaks, or when you lift the beaters or whisk and the cream forms soft curls that hold shape briefly before falling back into the bowl.

Make biscuit recipe

• In a large mixing bowl, combine self rising flour and sugar. Add heavy cream. Mix until you have a cohesive but sticky biscuit dough.
• Use a medium scoop, a quarter cup measuring cup, or two large spoons, to place portions of dough onto your lined baking sheet.
• Brush each biscuit top with more heavy cream and top with sparkling or turbinado sugar.
• Place in a preheated oven and let the biscuits bake for 15 to 18 minutes, or until they have risen and the tops are golden brown. Allow to cool for about 10 to 15 minutes.

Assembly

• Slice open a warm biscuit and top with a generous spoonful of macerated strawberries.
• Spoon over a dollop of whipped yogurt cream and add the biscuit top. More strawberries and cream go on top and then the best part - eat it and enjoy!