Wash, hull, and slice strawberries and place in a large bowl.

Add sugar and stir well. Keep on the counter for an hour to give the sugar a chance to dissolve. Cover and store in refrigerator until ready for use.

Add flour and sugar to a large mixing bowl and whisk together.

Cube butter.  Add to flour mixture. With hands or a pastry cutter, work butter into flour until the most of the butter is pea size.

Pour in buttermilk and stir with a wooden spoon until all the flour is wet.  The dough will be sticky.

Sprinkle a small amount of flour into a tea towel.

Turn out the dough onto the flour coated tea towel.

Sprinkle flour on top of the dough. Work it in with your hands and keep adding flour until the dough isn't sticky.

Press or roll out the dough to about 1/2 inch thick.

Using the tea towel, bring up one edge and fold the dough in thirds. Repeat with the opposite edge.

Press, or roll,  out the dough to 1/2 inches thick again and repeat folding method going from top to bottom.

Press, or roll, out the dough to 1/2 inches.

Dip a 2 1/2 inch biscuit cutter in flour.

Cut out dough circles and place each circle  one inch apart on a baking sheet lined with parchment paper or a baking mat.

Carefully remove scrapes and stack them on top of each other. Repeat process from above until all the scrapes are used.

Brush shortcakes with melted butter.

Bake in a 450 degree preheated oven for 12 to 14 minutes or until shortcakes are golden brown.

Remove from oven and let cool before using.

Add cold heavy cream to a mixing bowl. Whip with electric mixer until it holds it shape on the beaters when they're lifted out of the bowl.

Add powdered sugar and vanilla extract. Whip until incorporated.

Split shortcakes. Spoon strawberries and syrup over the shortcakes. Top with whipped cream.