Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.

Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

Stir in buttermilk until the flour mixture is moistened.

Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.

Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.

Bake in the preheated oven until golden brown, 15 to 20 minutes.

Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.

Serve strawberries with juice over the baked biscuits.