Step 1: Wash and hull your fresh strawberries. Slice or quarter them, depending on their size, and place them in a medium bowl.
Step 2: Sprinkle 2-3 tablespoons of granulated sugar over the berries. Gently toss to coat and let them sit at room temperature for at least 15-20 minutes to macerate.
Step 3: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
Step 4: Add the very cold unsalted butter, cut into small cubes. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 5: Pour in 3/4 cup of cold heavy cream. Mix gently with a fork or your hands until just combined; do not overmix. The dough will be shaggy.
Step 6: Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times, just enough to bring it together. Pat the dough into a disc about 3/4 to 1 inch thick. Using a 2.5-3 inch biscuit cutter, cut out 6-8 shortcakes. Reroll scraps gently if needed.
Step 7: Place the cut shortcakes on your prepared baking sheet. Brush the tops with 1 tablespoon of heavy cream and sprinkle with a pinch of granulated sugar. Bake for 12-15 minutes, or until golden brown. Let cool slightly on a wire rack.
Step 8: While shortcakes cool, prepare whipped cream. In a chilled medium bowl, combine 1 cup cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft to medium peaks form.
Step 9: Carefully split each shortcake horizontally. Place the bottom half on a plate, spoon macerated berries over it, top with whipped cream, and then add the top half of the shortcake. Serve immediately.