Mac­erate the strawberries: Toss the sliced berries with sugar, lemon juice, and vanilla in a bowl. Let sit for at least 20–30 minutes, stirring once or twice, until they release plenty of syrup.

Preheat and prep: Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix the dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt until combined.

Cut in the butter: Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into pea-sized bits. Keep it a little chunky; those pieces create flaky layers.

Add liquid: Stir in 2/3 cup cold cream (and vanilla, if using) with a fork just until the dough begins to come together. If dry, add a tablespoon or two more cream. Do not overmix.

Shape the dough: Turn onto a lightly floured surface. Gently pat into a 1-inch-thick rectangle. Fold the dough in half like a book, pat again, and repeat once for extra flakiness.

Cut the shortcakes: Pat to 3/4–1 inch thick. Cut into 6 rounds with a 2 1/2–3 inch cutter (or slice into squares with a knife). Place on the prepared sheet, close together for softer sides or spaced apart for crisper edges.

Finish and bake: Brush tops with a bit of cream and sprinkle with coarse sugar if you like. Bake 12–15 minutes, until golden on top and set in the center. Cool on a rack for 10 minutes.

Whip the cream: Beat cream, powdered sugar, vanilla, and a pinch of salt to soft peaks. It should be billowy, not stiff.

Assemble: Split warm shortcakes with a serrated knife. Spoon strawberries and their juices over the bottom halves, add a generous cloud of whipped cream, and cap with the tops. Add more berries and cream if you’re feeling generous.