These fluffy strawberry shortcakes are such a dreamy summertime dessert, so fresh and incredibly delicious! You can skip the step of brushing the tops of the biscuits with cream and sprinkling with sugar if desired!
Preheat the oven to 450F and line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Add the cold butter to the flour mixture and, using your fingers or a pastry blender, break the butter into pea-sized pieces (work quickly so the butter stays cold).
In a smaller liquid measuring cup, crack the egg and whisk together with a fork. Add milk to the 3/4 cup mark. Stir in the vanilla.
Add the milk to the flour mixture and, using a spatula or wooden spoon, gently stir the mixture together to form a rough dough. Add a couple of teaspoons of additional milk to the mixture if it is too dry. It should just stick together but still be rough, not smooth. Transfer the dough to a floured work surface and pat together to form a circle, about 1" thick.
Using a biscuit cutter or glass (around 3" diameter), cut the dough into 6 biscuits. You can press the scraps together to form one last biscuit to avoid waste. Place the biscuits on the prepared baking sheet and brush the top of each biscuit with cream and sprinkle with the coarse sugar. Bake until golden brown, around 12 minutes.
Place the whipping cream in a tall mixing bowl and using an electric mixer on high, beat until it starts to thicken. Add the sugar and vanilla and continue to beat until peaks form (don't overbeat as it will curdle and separate). Refrigerate until ready to use.
To serve the shortcakes, cut each biscuit in half horizontally, layer a dollop of whipped cream and strawberries on each bottom half, and top with the remaining top half of the biscuit. Enjoy!