Step 1: For the strawberries, wash and hull them, then slice into desired pieces. In a medium bowl, gently toss the sliced strawberries with 1/4 cup granulated sugar. Cover and let macerate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours, stirring occasionally.
Step 2: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 3: In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
Step 4: Add the very cold, grated or cubed butter to the dry ingredients. Using your fingertips or a pastry blender, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overworking the dough.
Step 5: In a separate small bowl, whisk 3/4 cup heavy cream and 1 teaspoon vanilla extract. Pour this mixture into the dry ingredients.
Step 6: Stir with a wooden spoon or spatula until just combined. The dough will be shaggy and slightly sticky. Do not overmix.
Step 7: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle or rectangle. Using a 2.5-3 inch round cutter, cut out 6-8 shortcakes. You can re-roll scraps once to get more shortcakes. Alternatively, cut the dough into squares for a rustic look.
Step 8: Place the shortcakes on the prepared baking sheet. Brush the tops lightly with the reserved 1 tablespoon of heavy cream and sprinkle with a pinch of granulated sugar for a golden finish.
Step 9: Bake for 12-15 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Let them cool slightly on a wire rack.
Step 10: While shortcakes cool, prepare the whipped cream. In a chilled large bowl (preferably metal) with a chilled whisk attachment, combine 1 1/2 cups very cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract.
Step 11: Beat on medium-high speed until stiff peaks form. Be careful not to overbeat.
Step 12: To assemble, carefully slice each slightly cooled shortcake horizontally. Place the bottom half on a serving plate, spoon a generous amount of macerated strawberries and their syrup over it, then add a dollop of whipped cream.
Step 13: Place the top half of the shortcake over the cream, and add more strawberries and another dollop of whipped cream. Serve immediately and enjoy!