Step 1: Macerate the strawberries

In a bowl, combine strawberries and sugar.

Stir gently, cover, and let sit for 30 minutes to release juices.

Step 2: Prepare the shortcake dough

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

In a large bowl, whisk flour, sugar, baking powder, and salt.

Cut in cold butter until mixture resembles coarse crumbs.

Stir in milk until dough just comes together (do not overmix).

Step 3: Shape and bake the shortcakes

Turn dough onto a floured surface and pat into a 1-inch (2.5 cm) thick rectangle.

Cut out 6 shortcakes with a biscuit cutter or glass.

Place on baking sheet, brush with cream, and sprinkle with coarse sugar.

Bake 12–15 minutes until golden. Cool slightly on a wire rack.

Step 4: Whip the cream

Beat chilled heavy cream, powdered sugar, and vanilla until soft peaks form.

Do not overbeat; keep it light and airy.

Step 5: Assemble the dessert

Slice shortcakes in half.

Layer with strawberries and syrup, whipped cream, and top half of shortcake.

Garnish with extra whipped cream and strawberries.