For the Biscuits:
Preheat the oven to 400°F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.
Add the buttermilk and stir until just combined.
Turn the dough out onto a lightly floured surface and knead gently 2-3 times.
Pat the dough into a 1-inch thick round and cut out 6-8 biscuits using a biscuit cutter.
Place the biscuits on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.
Remove the biscuits from the oven and let them cool to room temperature.

For the Topping:

In a large bowl, toss the sliced strawberries with the sugar and vanilla extract. Set aside for 15-20 minutes to macerate.

In a separate large bowl, whip the heavy cream until stiff peaks form.

To assemble the shortcakes, slice the biscuits in half horizontally and place the bottom half on a plate.

Spoon some of the macerated strawberries and their juices over the biscuit.

Top with a dollop of whipped cream and place the other half of the biscuit on top.

Spoon more strawberries and whipped cream over the top of the biscuit and serve immediately.