Preparation

• In a large bowl, toss the quartered strawberries with sugar and let sit in the refrigerator so they release their juices and become juicy and syrupy.
• Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
• In a bowl, whisk together flour, sugar, baking powder, and salt.
• Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
• Stir together the heavy cream and vanilla, then pour into the flour mixture and stir with a spoon until just combined.
• Using floured hands, form the dough into 8 rough balls and place them on the prepared baking sheet. Brush with extra cream and sprinkle with turbinado sugar if desired.
• Bake 15–20 minutes until golden and cooked through. Let cool slightly.
• Whip the heavy cream with sugar and vanilla until soft peaks form to make the whipped cream.
• To assemble, split each shortcake in half, layer with berries and their juices, add a generous dollop of whipped cream, then top with the other half. Serve immediately.