In a medium bowl, combine the sliced strawberries and 3 tbsp sugar. Toss gently and let sit at room temperature while you prepare the shortcakes so the berries macerate and release their juices.

Preheat your oven to 425 °F (220 °C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, 2 tbsp sugar, and salt. Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Pour in the milk and stir just until a soft dough forms. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Use a 2½- to 3-inch round cutter to cut out 6 shortcakes; gently gather scraps, re-pat, and cut to use all the dough. Place the rounds on the prepared sheet about 1 inch apart.

Bake for 12–15 minutes, until the tops are lightly golden and the centers are set. Remove from the oven and let cool slightly on a wire rack.

Meanwhile, in a chilled bowl, whip the heavy cream with the sugar and vanilla on medium-high speed until soft peaks form. Keep refrigerated until ready to serve.

To assemble, split each shortcake in half horizontally. Spoon macerated strawberries and their juices onto the bottom half, add a generous dollop of whipped cream, then cap with the top half of the biscuit. Finish with more berries and a light swirl of cream.