Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Use a pastry cutter or forks to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup cold unsalted butter
Gradually pour in the milk, stirring gently with a whisk or fork until the dough just comes together. Do not overmix. Lightly dust a clean surface with flour, turn out the dough, and gently knead a few times to incorporate any stray bits.
2/3 cup milk
Pat the dough into an approximately 1-inch thick disk. Use a floured biscuit cutter or glass to cut out rounds, about 3 inches in diameter. Place the shortcakes on the prepared baking sheet, spacing them apart. Brush the tops with a little milk for a golden finish.
Bake in the preheated oven for 15-20 minutes, or until the shortcakes are golden brown and risen. Remove from the oven and transfer to a cooling rack. Let cool slightly while you prepare the strawberries.
In a bowl, toss the sliced strawberries with sugar and vanilla extract. Let sit for about 10 minutes until juices release and mixture thickens slightly. The strawberries should look glossy and juicy.
1 pint strawberries, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract
Slice the shortcakes in half horizontally. Spoon a generous amount of strawberries and their juices over the bottom half, then top with the remaining biscuit. Serve immediately, optionally with additional strawberries or whipped cream.
