**Instructions:**
1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture and then, using a pastry cutter or fork, cut them in until they resemble coarse crumbs.
4. In another bowl, whisk together the milk and a teaspoon of vanilla extract.
5. Gradually pour milk mixture into flour mixture, stirring until dough forms; do not overmix.
6. Moisten the dough on a flour-dusted surface and turn it several times until it comes together.
7. Press the dough into a 1-inch-thick circle. Cut the cookies with a round cookie cutter or a glass.
8. Place the cookies on a baking sheet lined with parchment paper making sure there is enough space between them.
9. Bake for 12-15 minutes in preheated oven, or until golden brown on top.
10. While the cookies are baking, toss the sliced strawberries with ¼ cup granulated sugar to macerate them and let them sit at room temperature for 15 to 20 minutes to release juice.
11. In a cold bowl, beat heavy cream, powdered sugar, and vanilla extract (1 teaspoon) until peaks form.
12. Remove the baked cookies from the oven when they are ready and place them on a wire rack to cool slightly.
13. To prepare the strawberry shortcakes, open each cookie slice wide open by cutting it in half horizontally; In one half place spoonfuls of macerated strawberries and then cover with portions of whipped cream and then cut the second portion of cookie in half over all this filling.
14. Serve immediately and enjoy its benefits!
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