In a medium bowl, combine the sliced strawberries and 1/4 cup granulated sugar. Gently toss to coat. Let sit at room temperature for at least 15-20 minutes, or until the strawberries release their juices and create a light syrup. Stir occasionally.

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

In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.

Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Pour in the cold buttermilk. Stir with a spoon or your hands until just combined and a shaggy dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just enough to bring the dough together. Pat the dough into a disk about 3/4 to 1-inch thick.

Using a 2.5-inch biscuit cutter, cut out biscuits. Press straight down, do not twist, for best rise. Rework scraps gently and cut out more biscuits. You should get about 8 biscuits.

Place the biscuits on the prepared baking sheet. If desired, brush the tops with beaten egg wash and sprinkle with turbinado sugar for a golden, slightly crunchy crust.

Bake for 12-15 minutes, or until golden brown on top and cooked through. Let cool slightly on the baking sheet before serving.

In a clean, chilled large mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.

Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter.

Once the biscuits are slightly cooled, carefully slice each biscuit horizontally in half.

Place the bottom half of a biscuit on a serving plate. Spoon a generous amount of macerated strawberries over it, including some of the syrup. Top with a dollop of fresh whipped cream, then place the other biscuit half on top. Add another spoonful of strawberries and a final dollop of whipped cream.

Serve immediately and enjoy your homemade strawberry shortcake!