Macerate the strawberries by cutting the berries in half or quarters and mixing with the sugar and salt. As this mixture sits, the berries will release their juice and create a lovely, flavorful syrup.

Preheat the oven to 450 degrees. To make the shortcakes, stir together the flour, sugar, and salt in a mixing bowl. Stir the heavy cream and vanilla together and add to the dry ingredients. Stir together to form a soft dough and scoop onto a parchment lined baking sheet. I like to press the scooped dough down into a biscuit shaped disc and sprinkle with sugar. Bake for 12-16 minutes until golden brown. Remove from oven and cool.

To make the whipped cream, whip the cream, sugar, vanilla, and salt in the bowl of a mixer. For shortcakes, I like to whip the cream to soft peaks, rather than stiff.

To serve, split a shortcake in half horizontally. Spoon the strawberries and any juices onto the shortcake, then top with a generous draping of whipped cream.