1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

3. In a separate small bowl, mix the heavy cream and vanilla extract. Pour this mixture into the flour mixture and stir until just combined, being careful not to overmix.

4. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 3/4-inch thick round. Use a 2 1/2-inch round cutter or glass to cut out the shortcakes. Place them on the prepared baking sheet, leaving a little space between each.

5. Bake the shortcakes in the preheated oven for about 15-18 minutes or until they turn golden brown. Remove from the oven and let them cool on a wire rack.

6. While the shortcakes are cooling, prepare the strawberries. In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Mix well, cover, and let them sit at room temperature for about 15-20 minutes to release their juices.

7. For the whipped cream, in a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

8. To assemble the strawberry shortcakes, split the cooled shortcakes in half horizontally. Place the bottom half on a plate. Spoon a generous amount of the strawberry mixture over the bottom half. Top with a dollop of whipped cream. Place the other half of the shortcake on top and add more strawberries and whipped cream on the top.

9. Optionally, you can garnish with a fresh strawberry or a sprig of mint for an extra touch.

Serve immediately and enjoy the delightful flavors of the classic strawberry shortcake!