Preheat oven to 400°. Place the flour, sugar, baking powder, baking soda, and salt in a food processor and pulse a few times to mix, then add cold butter and pulse until flour mixture looks like coarse crumbs. Transfer flour-butter mixture to a medium-sized bowl and mix in buttermilk until well combined, but be careful not to overmix the dough. Sprinkle flour on counter and knead the dough 5-6 times until smooth again. Be careful not to overwork the dough. Pat the dough out so it is 1 inch thick. Using a biscuit cutter (about 3 inches in diameter), push down without twisting to cut 4 biscuits. Knead the remaining scraps together and cut the additional 2 biscuits. Place on baking sheet about 1 inch apart. Brush the tops with remaining buttermilk and sprinkle with sugar. Bake until biscuits are puffed and golden, about 15-20 minutes. Let cool thoroughly, about 20 minutes.
Toss the strawberries and sugar in a bowl and let macerate at least 30 minutes. Set aside.
Combine the heavy cream, sugar, vanilla, and bourbon in a large bowl and whip with an electric mixer until the cream forms soft peaks. Keep refrigerated until serving.
Slice biscuits and place strawberries on bottom piece. Top with a little whipped cream then cover with the top half of the biscuit.
Makes 6-7 biscuits