In a bowl, combine sliced strawberries with granulated sugar. Toss to coat and let sit for 15 minutes to macerate.

Preheat the oven to 400°F (200°C).

In a mixing bowl, whisk together flour, baking powder, and sugar.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the milk and vanilla extract until just combined.

Spoon the batter into a greased muffin tin, filling each cup about halfway.

Bake for 10-12 minutes or until golden brown. Let cool.

In a mixing bowl, beat the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.

Once the shortcakes are cool, cut them in half. Layer the bottom half with macerated strawberries, add a dollop of whipped cream, and top with the other half of the shortcake.

Serve immediately and enjoy!