In a mixing 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, sugar, and salt.

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

Stir in the heavy cream until just combined.

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

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

Bake for 12-15 minutes or 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 shortcake biscuits in half horizontally.

Layer the bottom half with macerated strawberries and a dollop of whipped cream.

Top with the other half of the biscuit and add more strawberries and whipped cream on top.