To make sauce, puree ¾ lb strawberries with 1/2 cup sugar and 1 tbsp water in blender until very smooth. Refrigerate this strawberry puree until ready to use.
Beat whipping cream with remaining 2 tbsp sugar with electric beater until soft peaks form. Beat in vanilla extract.
For biscuits, whisk flour with baking powder and salt. Use a box grater to grate butter directly over the flour mixture. Use a fork and a light touch to gently mix the butter into the dry ingredients. Add the milk, and stir with a fork until mixture forms a shaggy dough. Turn the dough onto a lightly floured surface, and press it together into a disk shape. Very gently knead it 3-4 times by folding it over on itself until it comes together cohesively. Roll out to 3/4" thickness, then use a 2" round cutter (or an overturned shot glass) to make circles. Gently roll it out again to make more. Thread biscuits onto skewers (2 each) and transfer onto a parchment-lined baking sheet.
Remove stems from most of the strawberries (I like to leave a few for colour) and cut any large ones in half. Spread the 1/3 cup sugar in a shallow baking dish. Rinse berries, and while they're still wet, dump them into the sugar and toss with a spoon to coat. Thread onto skewers (3-4 berries per skewer).
Light one half of grill and set to medium heat; preheat about 10 minutes. Place the biscuit skewers over direct heat and close lid. Cook for about 2 minutes, until grill marks form, then flip and repeat on other side. Transfer to the unlit side of the grill, close the lid and "bake" until golden and puffed (about 8 minutes more). Remove to a serving plate, then increase the heat to high. Grill skewered strawberries over direct high heat until slightly softened and charred in spots, 2-3 minutes total. (Don't over-cook or they'll lose their shape and fall off the skewers.) Transfer to serving plate.
Serve biscuits with strawberry sauce, whipped cream and strawberry skewers. May be served right off the grill or at room temperature. Enjoy!
If using bamboo skewers, soak them for at least 2 hours before grilling. I soak a bunch then stash in the freezer for future use.