1. Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract. Gently toss to coat and set aside to macerate while you prepare the biscuits. This allows the strawberries to release their juices and create a natural syrup.

2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt until well combined. Ensure there are no lumps to guarantee even distribution of leavening agents.

3. Cut in the Butter: Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky biscuits.

4. Add Sourdough Discard and Cream: Pour in the sourdough discard and 1/2 cup of heavy cream. Mix gently with a spatula or your hands until just combined and a shaggy dough forms. Be careful not to overmix, as this can lead to tough biscuits.

5. Form and Cut Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Using a 2 1/2-inch round biscuit cutter, cut out biscuits, re-rolling scraps gently as needed. Place the biscuits on a baking sheet lined with parchment paper, leaving about an inch between each.

6. Bake the Biscuits: Brush the tops of the biscuits with a little extra heavy cream and sprinkle with the remaining 1 tablespoon of granulated sugar. Bake in a preheated oven at 400 F (200 C) for 15-18 minutes, or until golden brown on top and cooked through. The biscuits should sound hollow when tapped on the bottom.

7. Whip the Cream: While the biscuits cool slightly, in a separate cold bowl, combine the 1 cup of very cold heavy cream and 2 tablespoons of powdered sugar. Beat with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.

8. Assemble Shortcakes: Once the biscuits are cool enough to handle, slice each one in half horizontally. Place the bottom half on a plate, spoon a generous amount of macerated strawberries over it, top with a dollop of whipped cream, and then place the biscuit top on. Serve immediately and enjoy!