In a medium bowl, combine the sliced strawberries and 2 tablespoons of granulated sugar. Toss gently to coat the strawberries in sugar. Let them sit for about 15-20 minutes to macerate, which will draw out their juices and create a delicious syrup.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.

In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and 1/4 cup of granulated sugar until well combined. This ensures even distribution of the leavening agent.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for creating a flaky texture in the shortcake.

Pour in 1 cup of heavy cream and 1 teaspoon of vanilla extract. Stir gently until just combined; do not overmix. The dough should be slightly sticky.

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Use a biscuit cutter or a glass to cut out rounds of dough and place them on the prepared baking sheet.

Brush the tops of the shortcakes with a little extra heavy cream for a golden finish. Bake in the preheated oven for 12-15 minutes or until the tops are golden brown.

In a chilled mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form. Be careful not to overwhip, as this can turn the cream into butter.

Once the shortcakes are baked and slightly cooled, slice them in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half of each shortcake.

Top the strawberries with a dollop of whipped cream, then place the top half of the shortcake back on. Serve immediately for the best texture and flavor.