Preheat oven to 425 degrees.
In food processor fitted with metal blade, add flour, sugar, salt and baking powder. Pulse to mix.
Add butter and pulse until dough has the consistency of cornmeal with some pea sized pieces of butter in it.
With motor running add 1 cup of heavy whipping cream, process until dough just starts to come together. Do not over-process!
Place dough on flat surface, gather up dry bits and gently knead until dough forms a ball.
Roll out dough to 3/4 inch thick slab.
With a floured cutter, cut out 3 inch rounds and place on an ungreased cookie sheet.
Bake 10-12 minutes until light golden brown. Set aside to cool.
Add powdered sugar to strawberries and let sit to macerate. (I use a couple of teaspoons of granulated sugar instead)
Whip cream with sugar and vanilla until soft peaks form and chill until ready to serve.
To assemble: Split cooled shortcake in half. Place bottom on plate and cover with strawberries including some of the juice. Place a generous dollop of whipped cream on top of the berries and cover with top of shortcake. Dust with powdered sugar.
Eat, preferably outside enjoying the last rays of summer
