MACERATE THE STRAWBERRIES - In a large bowl mix strawberries with 2 tablespoons of sugar. Cover and place in fridge while you bake the biscuits.
MAKE THE CHAI SPICE - Mix cardamom, cinnamon, ginger, allspice, nutmeg, cloves, and white pepper in a small container. You will need 2 teaspoons for your biscuits.
MAKE THE BISCUITS - Preheat oven to 450ºF. Line a baking sheet with parchment paper.
In a large bowl whisk flour, baking powder, salt, and 2 teaspoons of chai spice together.
Cut butter into flour mixture with a fork or pastry cutter until the mixture resembles coarse meal.
Make a well in the middle of the flour mixture and add milk. With clean hands gently mix and gather the flour and milk mixture into a rough dough.
Sprinkle a work surface with flour. Dump dough onto surface and knead by hand 40 times.
Roll dough out to a bout a 1-inch thickness. Use a biscuit cutter, drinking glass, or the end of an opened and clean aluminum can to cut dough into biscuits. Re-roll dough up to two times and continue cutting as many biscuits as you can.
Place biscuits on prepared baking sheet. Bake 17-20 minutes until biscuits are golden. Cool on rack.
MAKE THE WHIPPED CREAM - Mix heavy cream, 2 teaspoons of sugar, and rose water on high speed using the whisk attachment of a stand mixer, or hand beaters, to stiff peaks.
ASSEMBLY - Split cooled biscuits in half. Layer with macerated strawberries and rose water whipped cream. Serve.