Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the 3/4 cup of heavy cream until just combined; do not overmix.

Turn the dough out onto a lightly floured surface. Gently pat or roll to about 3/4-inch thickness. Use a 3-inch biscuit cutter to cut straight down without twisting. Place the cut biscuits on the prepared baking sheet.

Bake for 12-15 minutes, or until golden brown. Let cool slightly on a wire rack.

While biscuits cool, prepare the strawberries: In a medium bowl, toss the sliced strawberries with 1/4 cup of granulated sugar. Let them sit at room temperature for at least 20 minutes to macerate and create syrup.

Make the whipped cream: In a chilled bowl, beat the 1 cup of heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

To assemble, carefully slice each shortcake biscuit in half horizontally. Place the bottom half on a plate, top generously with the sweetened strawberries and their syrup, then add a large dollop of fresh whipped cream. Place the top half of the biscuit on top and garnish with extra cream and strawberries if desired. Serve immediately.