3 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup cold butter, cut into pieces
1 cup milk, plus a little extra, if needed
1/4 cup heavy cream
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
Powdered sugar for dusting
Put flour, sugar, baking powder, and salt together in food processor and pulse until thoroughly blended. Add butter and pulse until it resembles coarse cornmeal. Add milk and pulse until dough begins to form a ball and cleans the sides of the bowl.
Turn dough out onto a lightly floured surface and form into a ball. Gently pat and flatten dough (or use rolling pin) to a 1/2 inch thick circle. Using a biscuit cutter, cut out shortcakes and place on a greased cookie sheet. Brush tops with heavy cream and sprinkle each with a little pinch of sugar.
Bake at 425°F for 18-20 minutes or until tops are golden brown.
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Using a mixer, beat the heavy cream, sugar, and vanilla until soft peaks form, about 1 1/2 to 2 minutes.
To Assemble: Split shortcakes in half. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top, dust with powdered sugar, and serve.