Heat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper; set aside.

In a medium mixing bowl, whisk the Bisquick mix and baking powder together until evenly combined.

Add the cold grated butter to the dry mixture, then use a pastry blender or two forks to cut it in until the pieces are smaller than a pea.

Pour in the milk and add the diced strawberries, folding gently with a spatula just until a sticky dough forms. Do not overmix.

Use a large cookie scoop or ice cream scoop to drop even mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Place the baking sheet in the freezer for 15 minutes to chill the dough thoroughly.

Dust a clean work surface or a sheet of parchment generously with flour, then turn the sticky dough out onto it. Flour your hands and pat the dough to a 1-inch thickness, adding a little more flour to your hands as needed.

Dip a biscuit cutter into flour, then press it straight down into the dough without twisting to cut rounds. Place the biscuits on the prepared sheet 2 inches apart.

Gather the dough scraps, gently pat them back together to 1 inch thick, and cut more rounds. Add these to the baking sheet.

Transfer the baking sheet to the freezer and chill for 15 minutes.

Bake the chilled biscuits in the preheated oven for 15 to 20 minutes, until puffed and golden brown on top. Let them cool on the baking sheet for a few minutes while you prepare the icing.

In a small bowl, whisk the powdered sugar and lemon juice (or milk) until smooth and pourable. Drizzle the glaze over the still-warm biscuits.

Let the biscuits sit for 5 to 10 minutes so the icing sets to a satiny finish, then serve warm.