1. Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup of sugar and 1 teaspoon of vanilla extract. Toss well and let them sit for at least 30 minutes. This will allow the strawberries to release their delightful juices.

2. Make the Biscuits: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Cut in the cubed cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually pour in 3/4 cup of heavy cream, stirring gently until just combined.

3. Shape and Bake the Biscuits: Turn the dough out onto a floured surface. Pat it gently into a circle about 1 inch thick. Use a round cutter to cut out biscuits (you should get around 8). Place the biscuits on a lined baking sheet, brush the tops with the lightly beaten egg for a golden finish, and bake for 12-15 minutes or until they’re beautifully golden brown.

4. Whip the Cream: In a chilled large bowl, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Whip until soft peaks form, perfect for layering in this sweet masterpiece.

5. Assemble the Shortcakes: Split the warm biscuits in half. On the bottom half, spoon a generous portion of the strawberry mixture, ensuring to drizzle on some of the delicious juices. Add a dollop of whipped cream, then cap off with the biscuit top. For extra indulgence, pile on more strawberries and whipped cream!

6. Serve and Enjoy: Enjoy your strawberry shortcake immediately for the best experience. Each mouthful is a taste of summer bliss!