In a bowl, combine sliced strawberries with 1 tablespoon of sugar. Toss to coat and let sit for about 15 minutes to macerate.

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

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

Stir in the heavy cream and vanilla extract until just combined.

Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round.

Cut into rounds using a biscuit cutter and place on a baking sheet. Brush tops with extra heavy cream.

Bake for 12-15 minutes or until golden brown. Let cool.

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

Slice the shortcakes in half horizontally. Layer the bottom half with macerated strawberries and a dollop of whipped cream.

Top with the other half of the shortcake and add more strawberries and whipped cream on top.