Step 1: Preheat your oven to 450°F (230°C).
Step 2: In a large mixing bowl, whisk together the all-purpose flour, baking powder, 1 tablespoon granulated sugar, and salt.
Step 3: Pour in 1 ¾ cups of heavy cream and stir gently with a spoon or spatula until just combined. The dough will be sticky and slightly lumpy. Avoid overmixing.
Step 4: Pour ½ cup of melted unsalted butter into an 8x8-inch baking dish, spreading it evenly across the bottom.
Step 5: Carefully drop the biscuit dough into the buttered dish. Gently spread it out to fill the corners without pressing too firmly. The butter will rise up the sides of the dough.
Step 6: Using a sharp knife or a bench scraper, score the dough into 9 even squares. Do not cut all the way through, just enough to mark the portions.
Step 7: Place the dish in the preheated oven and bake for 20-25 minutes, or until the tops are deep golden brown and the edges are slightly crispy.
Step 8: Remove from the oven and let the scones cool in the dish for 5-10 minutes before serving. This allows the butter to absorb and sets the structure.
Step 9: While the scones bake or cool, prepare the strawberries. In a medium bowl, combine the hulled and sliced fresh strawberries with 2 tablespoons of granulated sugar. Gently toss and let them sit at room temperature for at least 15-20 minutes to macerate and release their juices.
Step 10: Prepare the whipped cream. In a chilled bowl with chilled beaters, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form.
Step 11: Serve the warm or slightly cooled scones by carefully pulling them apart along the scored lines. Top each scone generously with the macerated strawberries and a dollop of fresh whipped cream.