In a bowl, combine sliced strawberries and granulated sugar. Toss to coat and let sit for about 15 minutes to release juices.

Preheat the oven to 425°F (220°C).

In a mixing bowl, whisk together flour, baking powder, sugar, and salt.

Cut in cold butter until the mixture resembles coarse crumbs.

Stir in 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 extra cream.

Bake for 12-15 minutes or until golden brown.

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

Slice shortcake biscuits in half horizontally. Layer the bottom half with strawberries and their juices, followed by a dollop of whipped cream. Top with the other half of the biscuit.