Prepare the Strawberries:

1. In a medium bowl, combine sliced strawberries with sugar and lemon juice. Toss gently to coat all the berries. Cover and refrigerate for at least 30 minutes (up to 4 hours) to allow the strawberries to release their juices and create a syrupy coating. This process is called macerating.

Make the Shortcakes:

2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
3. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
4. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This should take about 3-4 minutes. (These butter pieces create flaky layers!)
5. In a small bowl, combine the cold heavy cream and vanilla extract. Pour this mixture into the flour-butter mixture. Stir gently with a fork just until the dough comes together. Don’t overmix—the dough should look slightly shaggy.
6. Turn the dough out onto a lightly floured surface. Gently pat or roll it into a rectangle about 3/4-inch thick. Avoid overworking the dough, as this will make tough shortcakes.
7. Using a 2.5 to 3-inch round biscuit cutter, cut out shortcakes. Press straight down without twisting the cutter (twisting seals the edges and prevents rising). Gather scraps, pat together gently, and cut more rounds until you have 8 shortcakes.
8. Place shortcakes on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired.
9. Bake for 12-15 minutes until the tops are golden brown and the shortcakes have risen beautifully. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Make the Whipped Cream:

10. In a large bowl, combine cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, beat on medium-high speed until soft peaks form (about 3-4 minutes). The cream should hold its shape but still look silky and smooth. Be careful not to overwhip!

Assemble the Strawberry Shortcakes:

11. Slice each shortcake in half horizontally using a serrated knife. Place the bottom half on a serving plate.
12. Spoon a generous amount of macerated strawberries (with their juices) over the bottom half of each shortcake.
13. Add a dollop of fresh whipped cream on top of the strawberries.
14. Place the top half of the shortcake on the whipped cream.
15. Add another spoonful of strawberries and a final dollop of whipped cream on top. Garnish with a whole strawberry if desired.
16. Serve immediately for the best texture and flavor!