Chop fresh strawberries.

Toss chopped strawberries with granulated sugar.

Refrigerate strawberries until needed to macerate.

Preheat oven to 375 F.

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

Add softened butter and mix until no visible chunks remain.

Stir in buttermilk and egg until a shaggy dough forms.

Turn mixture out onto a floured surface.

Gently press/knead the mixture together to form a dough.

Roll dough to 1/2-inch thickness.

Use a 3-inch round cutter to cut out 6 shortcakes.

Place shortcakes on a silicone lined sheet pan.

Cut dough scraps into random pieces.

Brush shortcake tops with buttermilk.

Bake for 40-45 minutes until golden brown (internal temperature 205-210 F).

Cool shortcakes completely.

In a large bowl, whisk or beat cream, sugar, and vanilla until mixture doubles in volume and thickens.

Cut the shortcakes in half horizontally.

Top shortcakes with generous dollops of whipped cream and strawberries.

Enjoy immediately.