Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Line a baking sheet with parchment paper.
Step 3
Whisk together flour baking powder baking soda 1/3 cup white sugar and salt in a mixing bowl.
Step 4
Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl and proceed.)
Step 5
Stir in buttermilk until the flour mixture is moistened.
Step 6
Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
Step 7
Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
Step 8
Bake in the preheated oven until golden brown 15 to 20 minutes.
Step 9
Mix together the sliced strawberries 1/4 cup white sugar and lemon juice in a large bowl. Allow berries to rest until juices develop about 30 minutes.
Step 9
Serve the strawberries with juice over the biscuits.