1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

2. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.

3. Add cold cubed butter and cut in with a pastry cutter until mixture resembles coarse crumbs.

4. In a separate bowl, whisk sourdough discard, heavy cream, egg, and vanilla until smooth.

5. Pour wet ingredients into dry and fold until just combined, avoiding overmixing.

6. Turn dough onto a floured surface, pat into a 3/4-inch thick rectangle, fold in half, and pat again.

7. Cut dough into rounds using a 2 1/2–3 inch cutter, gathering scraps to re-roll.

8. Place rounds on the prepared tray, brush tops with cream, and bake for 14–16 minutes until golden.

9. Cool shortcakes on a rack for 10 minutes, then split horizontally with a serrated knife.

10. Macerate strawberries by tossing with sugar and letting sit for 30 minutes to release juices.

11. Whip chilled heavy cream and powdered sugar until soft peaks form.

12. Assemble shortcakes by layering bottom halves with strawberries, whipped cream, and topping with caps.

13. Garnish with mint leaves if desired and serve immediately.