In a bowl, mix the sliced strawberries with sugar and let them sit for approximately 15-20 minutes to release their juices.

Preheat your oven to 425°F (220°C).

In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the heavy cream and vanilla extract until just combined—approximately 30 seconds.

Turn the dough out onto a floured surface and gently knead it just a few times. Roll out to about 1-inch thick, taking care not to overwork the dough.

Use a round cutter to cut out uniform rounds from the dough and place them on a greased or lined baking sheet.

Bake for 15-20 minutes, until the tops are golden brown and the edges are slightly bubbling.

Let the shortcakes cool for about 10 minutes, then slice each cake in half.

Layer the bottom half with strawberries and a generous dollop of whipped cream, then place the top half on and serve.