In a large bowl, combine sliced strawberries with 1/3 cup of sugar and lemon juice. Allow them to sit for 20-30 minutes, stirring occasionally. If desired, add vanilla for extra depth.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, baking soda, and sea salt until combined.

Add the cold cubed butter into the dry mixture and cut it in with a pastry cutter or fork until it resembles coarse crumbs.

In another bowl, whisk together the buttermilk and the egg until frothy. Pour this mixture into the flour mixture, stirring until a shaggy dough forms.

Turn the dough onto a floured surface. Pat it into a 3/4-inch thick rectangle. Fold the dough in half, pat down, and fold once more.

Use a biscuit cutter to cut rounds from the dough and place them on the prepared baking sheet.

Brush the tops with buttermilk and sprinkle with coarse sugar for a sparkling finish.

Bake for 14-16 minutes until golden brown. Allow the shortcakes to cool for 5 minutes on the pan before transferring them to a wire rack.

In a mixing bowl, whip the heavy cream with powdered sugar, vanilla extract, and a pinch of salt until medium peaks form.

Split each shortcake in half. Spoon strawberries and their syrup over the bottom half, add a generous dollop of whipped cream, place the top half on, and finish with more whipped cream and strawberries.