In a bowl, combine sliced strawberries with granulated sugar. Toss to coat and let sit for 15 minutes to macerate.

Preheat the oven to 425°F (220°C). In a mixing bowl, whisk together flour, baking powder, and sugar.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the heavy cream and vanilla extract until just combined.

Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round.

Cut into rounds and place on a baking sheet. Brush the tops with extra cream.

Bake for 15-20 minutes until golden brown.

In a mixing bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.

Slice the baked shortcakes in half. Layer the bottom half with macerated strawberries and a dollop of whipped cream. Top with the other half of the shortcake.

Serve immediately and enjoy!