Preheat the oven to 450F degrees and line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together 2 cups all-purpose flour, 4 Tablespoons granulated sugar, 2½ teaspoons baking powder and ½ teaspoon salt.
Add in 1½ cups heavy cream and stir just until combined.
Use a large cookie scoop or ¼ cup measuring cup to portion out the dough and drop onto the parchment lined baking sheet.
Use the bottom of a glass or fingers to very gently press the top of the dough down to make a round biscuit shape.
Sprinkle the top of each biscuit with about ½ teaspoon of the 4½ teaspoons granulated sugar.
Bake for 12 to 15 minutes or until lightly browned.
For the strawberries:
Meanwhile, add 3 cups fresh strawberries, tops removed and sliced to a bowl with 1 Tablespoon granulated sugar and 1 teaspoon vanilla extract and stir to combine. Put into the refrigerator for a few hours until the strawberries produce juice.
For the homemade whipped cream:
In a large bowl, beat together 1½ cups heavy whipping cream, ¼ cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form (this is easiest with a hand mixer or a stand mixer with the whisk attachment).
To assemble:
When ready to consume, slice a shortcake in half and top with whipped cream and strawberries. Enjoy!
Video
Notes
Yes, that oven temperature is correct.
You do not have to let the strawberries macerate for a few hours but I think it does help to break down the sugar a bit and helps the strawberries release some juice and softens them which I think makes for a better tasting filling.
Shortcakes can be frozen.
Cool Whip whipped topping can be used instead of fresh whipped cream.