In a medium bowl, combine strawberries and sugar and toss to coat.
Refrigerate for at least several hours to allow syrup to develop.
If you do not have enough time, take several more strawberries, puree, and add to the bowl.
Preheat oven to 450.
In a large bowl, sift together the Bisquick, flour, baking soda, baking powder, sugar, and salt.
Cut butter into pats and add to dry ingredients.
Using a pastry cutter, cut in the butter until small "pebbles" are formed.
Add vanilla to milk.
Gradually pour in the milk while stirring with a spoon until just combined.
If the dough is too wet, add a little more flour, just until the dough is able to be handled.
Turn out onto a floured surface, dust top with flour, and form into just over 1/2" thickness.
Cut circular shape with a biscuit cutter, jar lid, or drinking glass. Dip cutter in flour as necessary to avoid sticking.
Place biscuits on a baking sheet.
Bake for 10-15 minutes until tops are lightly browned.
Brush tops with melted butter and dust with powdered sugar. Set aside.
In a large bowl, combine heavy cream, powdered sugar, and vanilla.
Whip until firm peaks form.
Transfer to a piping bag and set aside.
Using a serrated knife, cut each biscuit in half.
Take about 1/8 of macerated strawberries and place them on each biscuit bottom.
Top each with whipped cream then add another layer of strawberries.
Place biscuit tops on top of each.
Pipe whipped cream on each and garnish with a strawberry.
Refrigerate until ready to serve.