Knead the dough on the floured surface until it’s smooth, but don’t overwork the dough. Roll out the dough to approximately ½" thick. Using a floured 2 ½" or 3" cookie cutter, cut out 6 rounds. Gather the scraps, roll again and cut 2 more rounds.
Put the eight rounds on the prepared baking sheet. Bake in the center of the oven for 15 minutes or until the biscuits are golden brown and firm to the touch.
Cool the biscuits on a rack. Heap them with the chilled strawberries and whipped cream. Serve immediately with remaining whipped cream on the side. Garnish with fresh mint and enjoy.