Step 1: Gently wash and hull the strawberries. Slice them into halves or quarters, depending on their size.
Step 2: Place sliced strawberries in a medium bowl. Sprinkle with 1/4 cup granulated sugar and a tiny pinch of salt. Gently toss to combine and let them macerate at room temperature for at least 30 minutes, or up to 2 hours.
Step 3: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Step 4: In a large bowl, whisk together the 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Step 5: Add the 1/2 cup very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Step 6: Pour in 3/4 cup cold heavy cream. Stir gently with a fork or rubber spatula until just combined. Be careful not to overmix the dough.
Step 7: Turn the dough out onto a lightly floured surface. Gently knead 3-4 times to bring it together. Pat the dough into a 1-inch thick circle or rectangle.
Step 8: Use a 2 1/2 to 3-inch round cutter (or a knife to cut squares) to cut out 6-8 shortcakes. Gather any scraps, gently press together, and cut additional shortcakes.
Step 9: Place the shortcakes on the prepared baking sheet, leaving about 1 inch between them. If desired, brush the tops with a little extra heavy cream and sprinkle with a pinch of sugar.
Step 10: Bake for 12-15 minutes, or until golden brown on top and cooked through. Let them cool slightly on a wire rack.
Step 11: While the shortcakes cool, place a large mixing bowl and whisk attachment in the freezer for 10-15 minutes.
Step 12: Pour 1 1/2 cups very cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.
Step 13: Beat on medium-high speed until stiff peaks form. Be careful not to overbeat.
Step 14: Once the shortcakes are slightly cooled, carefully slice each one in half horizontally using a serrated knife.
Step 15: Place the bottom half of a shortcake on a plate. Spoon a generous amount of macerated strawberries and their syrup over it.
Step 16: Top with a dollop of freshly whipped cream. Place the top half of the shortcake over the cream, and add another spoon of strawberries and a final flourish of whipped cream.
Step 17: Serve your classic homemade strawberry shortcake immediately for the best taste and texture. Enjoy!