1. Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend the dry ingredients.
3. Add the chilled butter cubes to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Stir in the milk and vanilla extract until just combined, being careful not to overmix the dough.
5. Spoon the dough into the prepared muffin tin, filling each cup about two-thirds full. Bake for 12-15 minutes or until the tops are golden brown. Let them cool completely on a wire rack.
6. While the cakes are baking, place the sliced strawberries in a bowl, sprinkle with sugar, and stir. Let them macerate for at least 15 minutes.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
8. Once the cakes have cooled, slice them in half horizontally. Spoon a generous amount of strawberries over the bottom half, then top with a dollop of whipped cream before placing the top half back on.

As my abuela would say, trust your senses. The smell of the shortcakes baking and the sight of those vibrant red strawberries are all part of the experience.