• Preheat oven to 400℉ and grease 8x8 baking dish.

Strawberry Topping

• Combine strawberries and sugar in a small mixing bowl. Refrigerate covered until ready to serve. A syrup will develop over time.
  3½ cups strawberries, ⅔ cup white granulated sugar

Shortcakes

• In a medium mixing bowl or stand mixer, combine flour, baking powder, baking soda, sugar and salt.
  2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 3 tablespoons white granulated sugar, ½ teaspoon salt
• Gradually blend in heavy cream and vanilla until combined and no longer crumbly.
  1½ cups heavy whipping cream, 2 teaspoons vanilla extract
• Bake 22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Whipped Cream

• In a medium mixing bowl or stand mixer, beat very cold heavy whipping cream until stiff peaks form. Gradually add in powdered sugar until just combined.
  2 cups heavy cream, 1 - 1½ cups powdered sugar

Assemble

• Slice shortcake into squares or use a cookie or biscuit cutter to create shapes.
  
• Top with a scoop of whipped cream and strawberry topping.