Preheat oven to 400°F and line 2 baking sheets with parchment paper.

In a large bowl, whisk flour, sugar, baking powder, baking soda and salt together. Add in butter and use a pastry cutter or a fork to cut it into the flour mixture. The butter should be pea sized when done.

Stir in buttermilk and pour the dough onto a floured surface. Carefully bring the dough together without over working it. Pat the dough into a 1-inch rectangle, fold it in half onto itself, and then pat it back down to a 1-inch rectangle.

Use a 3-inch biscuit cutter to cut out biscuits. Press straight down into the dough and do not twist. Twisting will seal the edges and the biscuits will not rise. Place the biscuits on the prepared baking sheets.

Brush the tops of the biscuits with heavy whipping cream and sprinkle with sugar. Bake for 18-22 minutes or until the biscuits are golden brown.

To make the strawberry sauce, mash ⅓ of the strawberries in a large bowl with a potato masher or a fork. Stir in the rest of the berries, raspberry jam and ⅓ cup of sugar. Let this sit for 10 minutes to let the berries release their juices.

To make the whipping cream, whisk heavy whipping cream, 2 tablespoons of sugar, and vanilla together in a large bowl, until soft peaks form.

To assemble, slice the biscuits in half horizontally. Place the bottom biscuit half on it's serving plate, top with some strawberry sauce. Let some strawberries fall onto the plate. Top with whipping cream and then the biscuit top. Spoon whipped cream on top and add a few more strawberries and sauce. Serve immediately.