Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
Step 3: Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces.
Step 4: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Step 5: Pour the wet ingredients into the dry ingredients and stir with a fork until a shaggy dough just begins to form.
Step 6: Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself 3 times to create layers.
Step 7: Use a 3-inch biscuit cutter to cut out 8 circles, re-patting scraps as necessary. Place them on the prepared baking sheet.
Step 8: Brush the tops with a little cream and sprinkle with coarse sugar. Bake for 12-15 minutes or until golden brown on top.
Step 9: Allow the shortcakes to cool slightly on a wire rack before splitting them open and serving with fruit and cream.