Slice the strawberries and place them in a large bowl. Sprinkle ¼ cup granulated sugar over the berries, stirring gently to coat. Set aside for at least 30 minutes to let the juices release.

Preheat your oven to 425°F (220°C).

In a mixing bowl, combine 2 cups of all-purpose flour, ¼ cup granulated sugar, baking powder, and salt. Mix until well combined.

Add the cold butter pieces to the flour mixture. Use your fingers or a pastry cutter to blend the mixture until it resembles coarse crumbs.

Pour in ⅔ cup of whole milk and 1 teaspoon of vanilla extract. Stir just until the dough comes together, being careful not to overmix.

Drop large spoonfuls of dough onto a parchment-lined baking sheet to form six shortcakes. Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and allow to cool for about 10 minutes.

While the shortcakes cool, prepare the whipped cream. In another bowl, pour in 1 cup of cold heavy whipping cream, add the powdered sugar, and 1 teaspoon of vanilla extract. Beat with a hand mixer on medium speed until soft peaks form.

To assemble, split each shortcake in half using a fork or your hands. Spoon the macerated strawberries and their juices onto the bottom half of each shortcake. Add a generous layer of whipped cream on top.

Place the top half of the shortcake over the cream, and if desired, add more strawberries and whipped cream on top.

Serve immediately and indulge!