Step 1: Prepare the Strawberries: Hull and slice 2 pounds of fresh strawberries. Place them in a medium bowl.
Step 2: Sprinkle 1/4 cup of granulated sugar over the strawberries. Gently toss to coat. Let them sit at room temperature for at least 30 minutes, or up to 2 hours, to macerate. This process draws out their natural juices, creating a delicious syrup.
Step 3: Make the Shortcake Biscuits: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 4: In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Step 5: Add 1/2 cup (1 stick) unsalted butter, cubed and very cold, to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 6: In a separate small bowl, whisk together 3/4 cup heavy cream and 1 large egg. Pour the wet ingredients into the dry ingredients. Mix with a fork or your hands until just combined. Do not overmix.
Step 7: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle or rectangle. Use a 2.5-inch round biscuit cutter to cut out about 6-8 biscuits. Gather the scraps, gently pat them together, and cut out any remaining biscuits.
Step 8: Place the biscuits on the prepared baking sheet. Brush the tops with 1-2 tablespoons of additional heavy cream and sprinkle with 1-2 tablespoons of coarse sugar (optional).
Step 9: Bake for 15-18 minutes, or until golden brown on top and cooked through. Let them cool slightly on a wire rack.
Step 10: Whip the Cream: In a large, chilled bowl, combine 1.5 cups cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract.
Step 11: Using an electric mixer (stand or hand-held), beat on medium-high speed until medium-stiff peaks form. Be careful not to overbeat.
Step 12: Assemble: Slice each cooled biscuit in half horizontally. Place the bottom half on a serving plate. Spoon a generous amount of macerated strawberries and their juices over the biscuit. Top with a dollop of whipped cream. Place the top half of the biscuit on the cream. Add another spoonful of strawberries and another dollop of whipped cream on top. Serve immediately.