A classic homemade strawberry shortcake with fluffy biscuits, fresh strawberries, and whipped cream, perfect for a delightful dessert.

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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut in the butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
Stir in milk and vanilla extract until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter.
Place the biscuits onto the prepared baking sheet and bake for 12-15 minutes or until golden brown. Let cool.
Meanwhile, toss sliced strawberries with sugar and let sit for at least 30 minutes to release juices.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
To assemble, slice the biscuits in half. Layer with strawberries and whipped cream, then top with the other biscuit half and more strawberries and cream if desired.