Step 1

In a bowl, add the strawberries, 1/2 cup of the sugar, and 1 teaspoon of the vanilla and slightly mash them together.

Step 2

Let the strawberries stand, tossing occasionally, for at least 30 minutes.

Step 3

Preheat the oven to 400 degrees F.

Step 4

In a bowl, whisk the flour, 4 tablespoons of the sugar, the baking powder, the baking soda, and the salt together.

Step 5

Cut the butter into flour mixture until crumbly.

Step 6

Add the buttermilk to the flour mixture and stir until just combined.

Step 7

Drop the batter by 1/3-cupfuls, 2-inches apart, onto an ungreased baking sheet.

Step 8

Brush the batter dollops with 2 tablespoons of the heavy cream and sprinkle with 1 tablespoon of the sugar.

Step 9

Bake until they are golden, about 18-20 minutes.

Step 10

Transfer the shortcakes to wire racks to cool completely.

Step 11

In a bowl, use an electric hand mixer to beat the remaining heavy whipping cream until it thickens.

Step 12

Add the remaining sugar and the remaining vanilla to the whipping cream and beat until soft peaks form.

Step 13

Cut the shortcakes in half.

Step 14

Place the bottom halves on a plate and top with the strawberries and the whipped topping.

Step 15

Place the remaining halves on top of the whipped topping and serve.