Make the shortcakes:

1. Prepare a large baking sheet with parchment paper and set aside.
2. In a food processor, add flour, sugar, baking powder, salt, and baking soda, then pulse multiple times to combine well. Alternatively, in a large mixing bowl, add flour, sugar, baking powder, salt, and baking soda. Whisk to combine. 
3. Remove the blade and add the grating or shredding attachment to the food processor, then shred the butter into the bowl.
4. Remove the grating attachment and replace with the blade, then pulse again a few times to mix butter shreds into the dry ingredients. Transfer to a large mixing bowl. Alternatively, use a box grater to shred the butter, then toss it into the dry ingredients to combine.
5. Place the buttermilk into a liquid measuring cup or small mixing bowl. Stir the vanilla into the buttermilk, then slowly drizzle the mixture into the mixing bowl of combined ingredients, while simultaneously tossing with a fork to combine.
6. After all the buttermilk has been added, use your hands to knead the dough a few times inside the bowl until a shaggy, but-holding-together dough forms.
7. Turn the dough out onto a floured work surface and roll and pat into a long rectangle, about 1-inch thick. Fold the dough into thirds, then roll and pat out again to be about 1-inch thick.
8. Cut the shortcakes out using a 3-inch round cookie cutter and transfer the shortcakes onto the prepared baking sheet. Repeat with any leftover scraps to make more shortcakes (repeating from step 7). Place the baking sheet into the fridge for 30 minutes.
9. Meanwhile, preheat oven to 400°F, and proceed with making the strawberries and whipped cream (see section below).
10. Remove the shortcakes from the fridge. Brush the tops with heavy cream and sprinkle with coarse sugar. Place into the oven and bake the shortcakes for about 20-22 minutes, or until the tops begin to turn golden and the bottoms look golden brown.

Prepare the fillings:

1. In a large mixing bowl, add strawberries and sugar, and toss well to coat. Allow the strawberries to macerate in the fridge for 30 minutes.
2. In another large mixing bowl, prepare the whipped cream by adding the heavy cream, confectioners sugar, and vanilla. Beat with a whisk or electric hand mixer until medium-peaks are achieved. Keep cold in the refrigerator until ready to serve.

Assemble the strawberry shortcakes:

1. While the shortcakes are still warm, split them apart at their centres, or alternatively use a knife to cut them in half.
2. Layer in the strawberries and whipped cream. You can scoop up some of the sauce that forms at the bottom of the bowl of macerated strawberries and pour on top. Serve immediately.