Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine flour, granulated sugar, baking powder, and salt.

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Gradually stir in the heavy cream until just combined.

Turn the dough onto a lightly floured surface and gently knead a few times until it comes together. Roll it out to about 1-inch thickness.

Use a round cutter to cut out the biscuits and place them on the prepared baking sheet. Bake for 12-15 minutes until golden brown.

While the biscuits bake, combine the sliced strawberries and granulated sugar in a bowl. Let sit for about 10 minutes to macerate.

In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

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

To assemble, place the bottom half of each biscuit on a plate, spoon some macerated strawberries over it, add a dollop of whipped cream, and then place the top half of the biscuit on top.

Serve immediately and enjoy your Strawberry Shortcake!