In a large bowl gently stir to combine the strawberries, sugar, and balsamic vinegar. Cover and refrigerate at least 1 hour before serving.
Preheat oven to 425 degrees (F).
In a medium-sized bowl whisk the flour and sugar together.
Stir the cream into the flour mixture until dough forms. If the dough seems too dry, add additional cream 1 teaspoon at a time until the dough can be formed into a ball. You don't want it too sticky but there shouldn't be extra flour on the bottom of the bowl.
Place the dough on a floured surface and sprinkle the dough ball with additional flour.
Gently knead 5 times then pat into a 1/2" thick circle.
Cut the dough with a round biscuit cutter and place on a parchment-lined baking sheet.
Lightly brush the tops of the biscuits with heavy cream and sprinkle with coarse sparkling sugar, if desired.
Bake for 13 to 16 minutes until tops are golden brown.
Cool on a wire rack.
Whip heavy cream until soft peaks form. Slowly add the granulated sugar, powdered sugar, and vanilla extract and whip until firm peaks form.
Split the biscuits in half. Spoon strawberries with juice onto the bottom half, add a dollop of whipped cream, then cover with top biscuit half. Add additional strawberries to the top along with an extra dollop of whipped cream.
To make quick work of slicing the strawberries, use an egg slicer.
If you don't have self-rising flour, substitute all-purpose flour and add 3 teaspoons baking powder and 1 teaspoon salt.
https://cinnamonsugarandalittlebitofmurder.com