Preheat oven to 425°F (220°C). Sift flour, sugar, baking powder, baking soda, and salt into a bowl. Add cubed butter and use a pastry blender to cut it into the dry ingredients until crumbly. Gradually add milk to form a soft dough. Knead gently, then roll out 3/4-inch thick. Cut into rounds with a biscuit cutter. Place on a baking sheet and bake 12–14 minutes until golden brown.
Toss strawberries with 1/4 cup sugar. Let sit 30 minutes to create syrup. In a cold bowl, whip heavy cream with remaining 2 tablespoons sugar and non-alcoholic vanilla until stiff peaks form.
Assemble by placing a biscuit on a plate, top with strawberries and syrup, then a dollop of whipped cream. Repeat for remaining servings.