Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, and salt.
Add cold butter cubes and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in heavy cream and vanilla extract. Stir gently until the dough comes together—do not overmix.
Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter or glass.
Place shortcakes on the prepared baking sheet and brush tops with a little cream.
Bake for 12–15 minutes, or until golden brown. Let cool slightly on a wire rack.
Mix sliced strawberries with powdered sugar and let sit for 10–15 minutes to release their juices.
In a bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Avoid overbeating.
Slice each shortcake in half. Spoon strawberries and juice over the bottom half, add whipped cream, and top with the other half. Serve immediately.
