Prepare your favorite biscuit recipe. Thoroughly rinse and dry your strawberries. Slice strawberries in half, or according to your preference. Transfer the sliced strawberries into a clean bowl.
Once all of the strawberries have been sliced, wrap the bowl in plastic wrap and let sit in the refrigerator for at least 2 hours, or up to overnight.
Pour chilled heavy whipping cream into a medium mixing bowl. It is important the heavy whipping cream remain cold, to ensure it stays whipped. Add in the vanilla extract and cream of tartar.
Using a handheld electric mixer, or a stand mixer fitted with the whisk attachment, beat the cream, vanilla, and cream of tartar on a high setting. Begin to spoon in the powdered sugar tablespoon by tablespoon, waiting about 20-30 seconds before each new addition. If you prefer your whipped cream to be sweeter, feel free to add in more powdered sugar.
Continue to beat the cream until stiff peak stage is reached. You will know it is done when the whisk attachment removed leaves "peaks" in the whipped cream.
Cover the whipped cream with plastic wrap and place in the refrigerator until ready to use.
Once ready to serve, place one biscuit on a plate with a generous scoop of strawberries and a generous scoop of whipped cream.
