In a large bowl, mix the quartered strawberries with sugar. Stir well and let them sit for at least 30 minutes. They’ll release their juices and create a sweet strawberry syrup.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a bowl, whisk flour, baking powder, sugar, and salt.

Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.

Add milk and the beaten egg. Stir until just combined — don’t overmix.

Drop large spoonfuls of dough onto the baking sheet (you should get 6).

Bake for 12–15 minutes until golden on top. Let cool on a wire rack.

Whip the cold cream, sugar, and vanilla in a chilled bowl until soft peaks form. You can do this with a hand mixer or whisk if you’re feeling strong.

Split the shortcakes in half. Spoon strawberries with syrup onto the bottom half, add a generous dollop of whipped cream, then cap with the top half of the shortcake. Add more cream and berries on top if you’d like (I always do!).