Add the strawberries, granulated sugar, and lemon juice to a large bowl. Stir to combine.

Let the mixture sit at room temperature for at least 1 hour (or up to overnight in the refrigerator) to let the strawberries release their natural juices and get juicy.

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celcius). Line a baking sheet with parchment paper. Set aside.

Add gluten-free flour blend, xanthan gum (if using), granulated sugar, baking powder, baking soda, and salt in a large bowl. Mix together with a fork.

Mix together the vanilla extract and heavy cream. Slowly add heavy cream mixture to the dry ingredients, mixing together with a fork. The dough should be scraggly with some dry spots.

Turn the dough out onto a floured surface. Knead the dough a few times just until it comes together, it should still be quite scraggly. Pat the dough or roll it out so that it is about ¾ inch thick. Cut into 8 circles using a biscuit cutter that is about 2.5-inches wide. You can also pat the dough into a rectangle and just cut the dough into squares if you prefer.

Place the dough rounds onto the parchment lined baking sheet, about 2 inches apart.

Brush the tops with heavy cream and sprinkle with turbinado sugar.

Bake at 425F for 16-18 minutes, until the biscuits are lightly browned. Do not over bake as the biscuits will get gritty and hard.

In a large mixing bowl, add the heavy cream, granulated sugar, and vanilla extract.

Beat with an electric mixer on medium-high speed for 3-4 minutes, until soft peaks form.

Place a biscuit half on a plate. Spoon macerated strawberries and juices over the biscuit. Top with a dollop of fresh whipped cream. Top with remaining biscuit half and garnish with more whipped cream and one strawberry slice. Serve immediately.