Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.

In a large mixing bowl whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.

Add the chilled butter and cut it into the flour mixture using your pastry cutter or your fingertips. Work quickly so the butter doesn't melt. The mixture should look like coarse crumbs.

In a small bowl, whisk together the heavy cream and egg. Slowly add the wet ingredients to the dry ingredients and mix until just combined (don't overmix).

Dump the dough onto a floured surface and knead a couple of times to bring it together.

Lightly flour your rolling pin and roll out the dough 1/2 inch thick. Cut out the biscuits using a biscuit cutter.

Place the biscuits on the prepared baking sheet and brush the tops with a little heavy cream. Sprinkle with the granulated sugar.

Bake for 15-20 minutes or until the biscuits are golden brown. Let them cool on a wire rack.

While the biscuits bake, make the strawberries. In a bowl, combine the sliced strawberries with 1 tablespoon of sugar. Let them sit at room temperature for 30 minutes to draw out their juices.

Make the whipped cream by beating the heavy cream and vanilla extract with a whisk or electric hand mixer until soft peaks form. Add a little sugar to taste if you'd like.

Now for the fun part - assembly! Split each shortcake biscuit in half, spoon over the sweetened strawberries, add a generous dollop of whipped cream, and top with the other half of the biscuit. Enjoy!