In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the cubed butter and cut it into the dry ingredients with a pastry cutter or knife. Add the buttermilk and mix with a spoon until the mixture starts to come together, then use your hands to gather the dough into a ball.

On a lightly floured surface, gently pat the dough to about 2 inches thick. Cut the dough into rounds with a 2 or 3-inch round cutter. Place rounds on the prepared sheet pan. Brush with additional buttermilk and sprinkle with the coarse sugar.

Bake until tops are golden brown, about 15 minutes. Let cool to room temperature and store in an airtight container. Biscuits are best the day they are made.

Toss the sliced strawberries with the sugar, balsamic vinegar, and vanilla extract in a bowl. Spread the berries out in a single layer on the prepared sheet pan. Bake until soften and juices have thickened, but before it burns, about 15-20 minutes.

Transfer the strawberries and juices to a bowl and chill. Store in the fridge.

In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with a hand mixer, whip the heavy whipping cream until it starts to thicken. Slowly add the sugar and vanilla extract. Whip to soft peaks.

Serve the whipped cream with the biscuits and roasted strawberries. Store leftover whipped cream in the fridge.