Place strawberries in a large bowl then sprinkle with sugar, mix, cover and refrigerate while you make the biscuits for up to 24 hours.

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a measuring cup or medium bowl, whisk together the egg, buttermilk and vanilla and set aside.

Add the butter to the dry mixture then work it in with your hands or a pastry cutter until the butter is in small pieces, about the size of peas.

Pour the milk mixture into the flour mixture and mix using a fork or spatula until a shaggy dough starts to form.

Dump the dough out onto a well floured surface. Gently work the dough just until it holds together into a single mass, then pat it down to 1-inch thickness. Use a floured 3-inch biscuit cutter or round cookie cutter to cut out 8 shortcakes. (Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the shortcake from rising well.) Reroll the scraps to cut more shortcakes, if needed.

Place the biscuits on the baking sheet about 1 inch apart. Brush the tops with the cream and sprinkle with sugar, if desired.

Bake for 15 minutes or until the tops are golden brown. Transfer the biscuits to a wire rack and cool completely.

In a large mixing bowl, beat the cream, sugar and vanilla in an electric mixer or stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.

To serve, split the biscuits in half. Dollop the bottom half with whipped cream and top with a pile of strawberries. Place the other biscuit half on top and finish with another dollop of whipped cream and more strawberries. Serve immediately.