Instructions: 

1. Prepare the Strawberries: In a bowl, combine the sliced strawberries with ¼ cup of sugar. Stir well and let them sit at room temperature to release their juices while you prepare the biscuits.​
2. Make the Biscuit Dough: Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Pour in the cold buttermilk and vanilla extract. Stir until the dough comes together; it will be slightly sticky.​
3. Shape and Bake the Biscuits: Turn the dough out onto a floured surface. Gently pat it into a rectangle about 1-inch thick. Fold the dough in half, then pat it out again. Repeat the folding process once more to create flaky layers. Pat the dough out to 1-inch thickness. Use a round biscuit cutter to cut out biscuits and place them on a baking sheet lined with parchment paper. Bake for 15–18 minutes, or until the tops are golden brown. Remove from the oven and let them cool slightly.​
4. Prepare the Whipped Cream: In a chilled mixing bowl, combine the heavy cream, 2 tablespoons of sugar, and vanilla extract. Using a hand mixer or stand mixer with the whisk attachment, beat on medium-high speed until soft peaks form.​
5. Assemble the Strawberry Shortcakes: Slice the warm biscuits in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit. Top with a dollop of whipped cream. Place the top half of the biscuit over the whipped cream. Serve immediately and enjoy!

For more details and tips, you can visit the original recipe here