Hull and slice the strawberries. In a medium bowl, gently toss the strawberries with granulated sugar. Let them sit at room temperature for at least 20 minutes to macerate, allowing juices to release.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Add the ricotta cheese and cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add about 80 ml of cold water (or milk), stirring with a fork until the dough just comes together. Be careful not to overmix. The dough should be shaggy but hold together when squeezed.

Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round. Cut out biscuits using a 2-inch round cutter, gathering and re-patting scraps gently only once to avoid tough biscuits.

Place the biscuits on a parchment-lined baking sheet. Bake in a preheated oven at 218 °C (220 °C) for 15-18 minutes, or until golden brown and cooked through.

While the biscuits cool slightly, whip the heavy cream with the vanilla extract and 15 ml of sugar (optional, if you prefer sweeter cream) until stiff peaks form. Use an electric mixer or a whisk for this.

To assemble, split the warm biscuits horizontally. Spoon a generous amount of macerated strawberries and their juices onto the bottom half. Top with a dollop of whipped cream, then place the biscuit top. Add another dollop of cream and a few more strawberries.