In a mixing bowl, combine sliced strawberries and sugar. Toss gently and let sit for 10 minutes to release juices.

Preheat oven to 400°F (200°C). In a bowl, whisk together flour, baking powder, and salt.

Cut in cold butter until mixture resembles coarse crumbs.

Stir in heavy cream and sugar until just combined.

Turn dough onto a floured surface, knead gently, and pat into a 1-inch thick round. Cut into rounds and place on a baking sheet.

Brush tops with extra cream and bake for 15-20 minutes until golden.

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

Slice shortcakes in half, layer with strawberries and whipped cream, and top with the other half.