Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray or lightly coat with butter.

Combine flour, baking powder, sugar, and salt in a food processor and pulse to combine.

Add butter to flour mixture and pulse until combined.

Pour milk into processor and pulse just until ingredients come together. Do not overwork.

Transfer dough to a well floured board, turning dough to lightly coat it in flour.

Gently pat dough into a circle about ½-inch thick.

Use a 1-inch round cutter to cut out 35 circles.

Transfer circles to the baking sheet.

Bake biscuits about 5 to 7 minutes, or until golden on bottom.

Remove from oven and set aside to cool.

Combine heavy cream and powdered sugar in a medium bowl.

Using a whisk, whip cream until it can hold a peak.

Slice strawberries.

Top each cooled biscuit with a dollop of whip cream and a slice of strawberry.

Serve immediately. Enjoy!