In a bowl, combine sliced strawberries with sugar and let them sit for about 15 minutes to release their juices.

Preheat the oven to 425°F (220°C).

In a mixing bowl, whisk together flour, baking powder, salt, 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 knead gently. Pat into a 1-inch thick round.

Cut into rounds and place on a baking sheet.

Bake for 12-15 minutes or until golden brown.

Once the shortcakes are cool, slice them in half horizontally.

Layer the bottom half with macerated strawberries and whipped cream, then top with the other half.

Serve immediately and enjoy!