Place strawberries in a medium bowl and toss with 3 Tbsp sugar and triple sec/orange juice. Cover and let chill in the fridge until you're ready to use them.
Pre-heat oven to 375 degrees.
Place flour, baking powder, ½ cup sugar, and salt in a food processor and pulse until combined.
Add the pieces of butter and pulse about 10-12 times until the mixture resembles coarse meal with some pea-sized pieces of butter mixed in.
In a bowl, whisk together ½ cup cream with eggs and 1 Tbsp vanilla. Pour this over the flour mixture and pulse until large clumps begin to appear, about 25-30 times.
Gently pack the dough into a ½ cup measuring cup, invert, and tap onto a baking sheet. The dough should make 8 biscuits. Lightly brush biscuits with a little bit of cream.
Bake biscuits for about 20 minutes, until they’re lightly golden. Let cool on the pan for a few minutes before moving to metal racks to them cool for another 15 minutes.
Place remaining 1 ½ cups heavy cream in the large bowl of a stand mixer or in a large bowl with a hand mixer and beat until soft peaks form. Add the remaining 2 Tbsp of sugar and Tbsp of vanilla and beat to combine.
Using a serrated knife, gently cut the biscuits in half horizontally. Spoon strawberries and some of their liquid over the biscuit and top with whipped cream.