Place strawberries in a medium bowl.
Slice vanilla bean down the center with a sharp knife. Open the bean to reveal the seeds. Using a spoon, gently scrape the seeds from the inside of the vanilla bean.
In a small bowl, combine vanilla seeds with the sugar.
Pour sugar over strawberries, stir to combine, then allow to sit for at least 30 minutes or up to eight hours.
In the meantime, preheat the oven to 450 degrees.
Combine flour, sugar, baking powder, and salt in a large mixing bowl.
Add grated butter and stir until butter is well-incorporated.
Add milk and stir, adding more milk as needed, until dough starts to pull away from the sides of the bowl and comes together.
Pour dough out onto a lightly floured surface. Knead ten times. Roll dough out to 1/4-inch thickness.
Combine cinnamon and sugar. Sprinkle half the cinnamon-sugar mixture over rolled out dough, spreading to within about 1/4-inch of the edge. Bring the long edges of the dough into the center, as if you were tri-folding a letter. Then fold in the short edges.
Roll the dough out again to 1/4-inch thickness. Repeat the above steps one more time.
Roll the dough out again to 1/2-inch thickness. Using a round cookie cutter, cut out the biscuits and place on a greased cookie sheet, about two inches apart.
Bake for 10 – 12 minutes or until the biscuits are golden.
To prepare the whipped cream, whisk whipping cream on medium speed of an electric mixer. Add sugar and vanilla. Continue to beat until soft peaks form.
To serve, place a warm biscuit on a plate. Drizzle strawberries over the biscuit. Top with whipped cream.