Step 1: Hull and slice 2 cups of fresh strawberries.
Step 2: Place the berries in a medium bowl and sprinkle with 3 tablespoons of granulated sugar.
Step 3: Toss gently to coat, then let the mixture sit at room temperature for 20–30 minutes.
Step 4: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 5: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and ½ teaspoon salt.
Step 6: Add ½ cup (115 g) cold unsalted butter, cut into small cubes.
Step 7: Cut the butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Step 8: Pour in ¾ cup milk and stir just until the dough comes together. Do not overmix.
Step 9: Lightly flour your work surface and turn out the dough. Gently pat it into a 1-inch-thick rectangle.
Step 10: Use a 2½ to 3-inch round biscuit cutter to cut out 6 shortcakes. Re-pat scraps if needed.
Step 11: Place shortcakes on the lined baking sheet, about 1 inch apart.
Step 12: Bake for 12–15 minutes, or until the tops are lightly golden and the centers are set.
Step 13: Transfer to a wire cooling rack for at least 5 minutes.
Step 14: Chill your mixing bowl and beaters or whisk in the freezer for 10 minutes.
Step 15: Add to the bowl 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract.
Step 16: Whip on medium-high speed until soft peaks form.
Step 17: Slice each shortcake in half horizontally using a serrated knife.
Step 18: Place the bottom half on a plate or serving dish.
Step 19: Spoon a generous portion of macerated strawberries over the biscuit.
Step 20: Add a big dollop of whipped cream.
Step 21: Place the top half of the biscuit over the cream.
Step 22: Top with more strawberries and a swirl of cream if desired. Serve immediately.