Prepare the strawberries by hulling and slicing them. Place in a bowl, sprinkle with 1/4 cup granulated sugar, and let sit for 30 minutes.

Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Add cold butter and mix until crumbly.

Pour in 3/4 cup heavy cream and stir until just combined. Turn the dough onto a floured surface, knead gently, and pat into a 1-inch thick round. Cut into rounds with a biscuit cutter.

Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown. Let cool slightly.

While the shortcakes are baking, prepare the whipped cream by beating 3/4 cup heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the shortcake by slicing the baked shortcakes in half. Spoon macerated strawberries onto the bottom half, add whipped cream, and place the top half back on.

Serve immediately, optionally topped with more strawberries and whipped cream.