Wash fresh strawberries carefully. Slice them into small pieces. Add sugar and mix well. Let them sit for 20 minutes. This helps release natural juices and creates a sweet syrup for the dessert.

Take a large bowl. Add flour, baking powder, salt and sugar. Mix everything evenly. This step is important for soft and fluffy shortcakes. Make sure there are no lumps in the dry mix.

Add cold butter cubes into the flour mixture. Mix using your fingers until it looks like crumbs. Slowly add milk and vanilla extract. Stir gently until dough forms. Do not overmix or biscuits will become hard.

Place dough on a floured surface. Gently pat it and cut into round shapes. Place them on a baking tray. Bake at 200°C (400°F) for about 15–18 minutes until golden and fluffy.

In a bowl, add heavy cream and powdered sugar. Whisk until soft peaks form. Do not overwhip. The cream should stay light and smooth for the best texture in the dessert.

Cut the baked biscuits in half. Add a layer of strawberries on the bottom. Spoon whipped cream on top. Place the second biscuit layer. Add more strawberries and cream on top for a beautiful finish.

Serve immediately for best taste. The warm biscuit, sweet strawberries and creamy topping create a perfect balance. Every bite feels soft, fresh and full of flavor.