Preheat your oven to 425℉
For the macerated strawberries, combine the sliced strawberries, lemon zest and juice, and sugar in a medium sized bowl. Mix to combine, then set in the fridge for about an hour, or up to 4. Once a juice starts to form at the bottom of the bowl, they're ready.
Next, begin the biscuits. In a large bowl, combine the flour and baking powder. Add in the cubed/grated butter. With your hands, work the butter with the flour mixture, sort of crumbling the butter as you go. You're looking for the mixture to be grainy, but still have noticeable clusters of butter.
Add in the buttermilk and honey. Work the dough JUST until it comes together. It's important to not overwork biscuit dough. Put it on a floured surface, and pat/work it into a rectangle about ½ inch thick.
Using a biscuit/cookie cutter (about 3 inches in diameter), cut out circles. Don't twist, just go straight up and down.
Spread the biscuits on a non-stick tray. It's best if they're touching.
Bake for about 20 minutes.
While they're baking, make the whipped cream. Add the heavy cream, granulated sugar and vanilla extract to a bowl for either a stand mixer or hand mixer. Whip on medium speed until soft peaks form.
To assemble, cut a warm biscuit in half. On the bottom layer, start with the macerated strawberries, and top with the whipped cream. Top with the top half of the biscuit.
Enjoy!