Preheat your oven to 425°F. Line a baking sheet with parchment paper and set it aside.

Add the flour, sugar, baking powder, salt, and baking soda to a large mixing bowl and whisk to combine. Add the cold butter to the bowl, toss it to coat it in flour, and smush the pieces of butter between your thumb and index fingers using both hands. The butter should resemble coarse crumbs. Some large chunks are perfectly fine!

Add the strawberries to the bowl and toss them to coat in flour. Pour ⅔ cup of buttermilk into the bowl and use a wooden spoon to mix the dough together until the flour is moistened and the dough starts to clump together.

Go in with your hands to check the moisture level of the dough. If the dough is too crumbly, add more buttermilk about a tablespoon at a time until the dough is slightly sticky and can be pressed into a ball. Be careful not to add too much buttermilk. The strawberries will continue to release their juices which further moisten the dough.

Turn the dough out onto a floured surface and pat it into a rectangle 1-inch thick. Fold the top third of the rectangle over itself then the bottom third. Rotate the dough 90 degrees, pat it back into a 1-inch thick rectangle, and repeat this process two more times for flaky layers.

Use a 3-inch biscuit cutter or the rim of a glass dipped in flour to cut out 9 biscuits. Reshape the scraps as needed until you have 9 biscuits. If you use a smaller cutter you will get more biscuits.

Place the biscuits on the lined baking sheet closely together and brush the tops of the biscuits with melted butter. Place the pan of biscuits in the freezer for 5 minutes. This step helps the biscuits bake up fluffy just in case the butter was warmed too much while working the dough. Bake them in the preheated oven for 17 to 20 minutes or until the tops are golden brown.

In a small mixing bowl, whisk together the powdered sugar, milk, lemon juice, and vanilla. Drizzle the glaze over the warm biscuits and enjoy!