Preheat oven to 425°F. Line a baking sheet with parchment paper. This helps the shortcakes bake evenly and prevents sticking while giving them a light golden finish.

In a large bowl, mix flour, sugar, baking powder, and salt. Add cold butter cubes and mix until the texture becomes crumbly like coarse sand for soft biscuits.

Slowly pour in milk and gently mix until a soft dough forms. Do not overmix because it keeps the shortcakes light, fluffy, and tender when baked in oven.

Place dough on a floured surface. Gently pat and cut into round shapes. Transfer to baking sheet, leaving space between each piece for even rising and browning.

Bake for 12 to 15 minutes until golden brown. Remove from oven and let cool slightly. They should feel soft inside and lightly crisp outside.

Mix sliced strawberries with sugar in a bowl. Let them sit for 10 minutes. This releases natural juices and creates a sweet syrupy strawberry mixture.

Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep chilled until serving so it stays fluffy and fresh for topping the dessert.

Slice shortcakes in half. Add strawberries and whipped cream between layers. Top with more cream and strawberries. Serve immediately for best flavor and soft texture.