For the compote: Combine diced berries, both sugars and vanilla in a bowl and refrigerate to allow maceration (softening). For the biscuits: Preheat oven to 375°F. Sift dry ingredients together. Cut in butter until it’s the size of green peas. Add milk and mix until just incorporated, to form a soft dough. Roll to 1/4" thickness and cut out 2"-3" rounds. Bake on a parchment-lined sheet for 20-30 minutes, until puffed, golden brown and cooked through. Cool completely. For the cream: Using an electric mixer, whip the cream until it starts to thicken. While whisking, add vanilla and sugar. Beat until soft peaks form and it holds its shape. Refrigerate until needed. Assembly: Cut biscuits in half. Spread 2 tbsp of cream on bottom halves. Spoon about 2 tbsp of compote onto the cream. Trim the cream with sliced strawberries, so the points extend over the sides of the biscuit. Replace the top of the biscuit and serve. Makes 6-8 servings.