Preheat the oven to 425°F (220°C). In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the heavy cream until just combined. Do not overmix.

Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Cut into rounds and place on a baking sheet.

Brush the tops with additional heavy cream. Bake for 12-15 minutes until golden brown.

In a bowl, combine the sliced strawberries and granulated sugar. Let sit for about 15 minutes to macerate.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Slice the shortcake biscuits in half horizontally. Layer the bottom half with strawberries, followed by whipped cream, and then the top half.

Serve immediately and enjoy!