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

In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together until well blended.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or forks, cut the butter into the flour until the mixture resembles coarse crumbs.

Pour in the heavy cream and stir until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat it into a 1-inch thick rectangle.

Using a knife or a cookie cutter, cut out shortcakes from the dough and place them on the prepared baking sheet.

Bake for 12-15 minutes, or until the shortcakes are lightly golden. Remove from oven and allow to cool slightly.

While the shortcakes are baking, prepare the strawberries by combining the sliced strawberries and granulated sugar in a separate bowl. Toss to coat and let sit for at least 15 minutes.

For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a mixing bowl with an electric mixer until soft peaks form.

To assemble, slice the shortcakes in half horizontally. Layer the bottom half with a generous spoonful of macerated strawberries and top with whipped cream. Place the top half of the shortcake on to finish.

Serve immediately and enjoy!