Chill your butter in the freezer for about 15 minutes before beginning.

Prepare your strawberries by placing sliced strawberries in a medium sized bowl and adding 3 tablespoons of sugar. Stir well and set aside.

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

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

Use a box grater to grate cold butter into the dry ingredients. Stir until mixture resembles coarse crumbs.

Add heavy cream and milk and stir until ingredients are combined.

Transfer shortcake dough to a floured surface and work the dough together with your hands.

Once the dough is a cohesive ball, fold it in half over itself and gently flatten the layers. Rotate dough 90 degrees, then fold in half again. Repeat this step 5-6 times.

Gently flatten the dough to 1" thick. Use a biscuit cutter to cut out shortcakes.

Place shortcakes on prepared baking sheet, less than ½" apart.

Brush with additional heavy cream and sprinkle generously with coarse sugar.

Bake on 425F (220C) for 14-15 minutes or until tops and bottoms are lightly golden brown.

Prepare whipped cream by combining heavy cream, powdered sugar, and vanilla extract in a large bowl.

Using an electric mixer, beat ingredients until stiff peaks form.

Slice cooled shortcakes in half and place the bottom half cut-side up on a plate.

Top with prepared strawberries and a dollop of whipped cream.

Top with the top half of your shortcake, additional whipped cream, and more strawberries. Serve immediately.