1. Preheat the oven to 400° F (200°C) and line a baking sheet with parchment paper (I used a Cookina reusable baking sheet).
2. In a small bowl, toss strawberries with the vanilla sugar, then add to the baking sheet.
3. Roast until tender but still hold their shape, about 10 minutes. Gently place strawberries and juices into a bowl. Set aside.

For the biscuits:

1. Line a baking sheet with parchment paper (or the Cookina reusable baking sheet).
2. In a large bowl, whisk together the flours, sugar, baking powder, and salt. Add the cubed cold butter (or grate it in) and work quickly to combine.
3. In a small bowl, whisk together milk, cream, and egg yolk. Drizzle all but 1 Tbsp of the mixture into the flour mixture and stir with a fork to combine into a ragged dough.
4. Turn dough onto a lightly floured surface, and gently knead it until it just comes together (2-3 times, do not overwork). Gently roll out to about 1-inch thickness.
5. With a 2 and 1/2-inch/6.5 cm round cutter, cut out rounds pressing the cutter straight down into the rolled-out dough, rerolling scraps as needed.
6. Arrange 1 and 1/2 inches apart on the prepared baking sheet.
7. Brush with the remaining 1 Tbsp of the egg/milk mixture. Sprinkle the turbinado sugar on top.
8. Bake for 18-20 minutes or until nicely puffed and golden.
9. Transfer on a rack and let cool.

For the Chantilly cream:

1. In a large bowl, using a handheld mixer, add the whipping cream, vanilla, and icing sugar. Beat on med-high speed until medium peaks form. (I like mine more on the softer side).

Assembly:

1. Halve biscuits horizontally. Spoon the Chantilly cream onto bottom halves. Using a slotted spoon, top with the roasted strawberries. Pour the strawberry juices in a creamer. Sandwich with top halves of biscuits. Dust with icing sugar.
2. Serve immediately with the juices on the side and any whipping cream left.