• Rinse the strawberries, hull them, and slice them thinly. Put them in a bowl and sprinkle with 1/3 cup of sugar. Let them stand at room temperature while you prepare the biscuits. Stir occasionally.
  2 pints strawberries | 1/3 cup granulated sugar
• Combine the flour, baking powder, sugar, and salt in a large bowl; whisk to blend the dry ingredients thoroughly.
  2 cups all-purpose flour (plus more for rolling) | 2 1/2 tsp baking powder | 4 tbsp granulated sugar | 1/2 tsp fine sea salt
• Add the heavy cream and vanilla, and mix until a soft dough forms.
  9 1/2 ounces heavy whipping cream (1 cup plus 3 tablespoons) | 2 1/2 tsp vanilla extract
• Turn the dough out onto a lightly floured surface and shape it into a circle or square about 1 to 1 1/4 inches thick.
• Heat the oven to 400°F and line a baking sheet with parchment paper.
• Cut the dough into 8 wedges or squares and place them on the prepared baking sheet.
• Place the baking sheet in the freezer while the oven preheats.
• Combine the 1 tablespoon of cream and 1/2 teaspoon of vanilla in a small bowl and set it aside.
  1 tbsp heavy whipping cream | 1/2 tsp vanilla extract
• Bake the biscuit wedges for 12 minutes, then brush them with the cream and vanilla.
• Sprinkle the cream-topped biscuits with the sparkling sugar. Return the biscuits to the oven and bake for 3 to 6 minutes, or until they are lightly browned. Cool on a rack.
  1 tbsp sparkling sugar

Make the Whipped Cream and Assemble the Shortcakes

• Put the 1 cup of heavy whipping cream in a bowl with the confectioners' sugar and 1 teaspoon of vanilla, then beat with an electric mixer until soft peaks form. The peaks should curl over slightly. Avoid overbeating.
  1 cup heavy whipping cream | 4 tbsp confectioners' sugar | 1 tsp vanilla extract
• To assemble, split a biscuit horizontally and fill it with strawberries and a spoonful of whipped cream. Place the top over the filling and finish with a generous dollop of whipped cream and a few strawberry slices.