Wash and hull the strawberries, then slice them and place in a bowl. Sprinkle with granulated sugar and let sit for 30 minutes to macerate.

Preheat the oven to 425°F (220°C).

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

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, knead gently, and pat into a rectangle about 1-inch thick. Cut out rounds with a biscuit cutter and place on a baking sheet lined with parchment paper.

Bake for 12-15 minutes or until golden brown.

While the shortcakes are baking, prepare the whipped cream by beating heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Once the shortcakes are cool, slice them in half horizontally. Spoon macerated strawberries onto the bottom half, add whipped cream, and place the top half back on.

Serve immediately, garnished with additional strawberries and whipped cream if desired.