Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, sugar, baking powder, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in heavy cream and vanilla until just combined. Do not overmix.

Shape the dough into a 1-inch thick rectangle and cut into rounds. Place on the baking sheet.

Bake for 12-15 minutes until golden brown. Cool on a wire rack.

Combine sliced strawberries and sugar, then let sit for 30 minutes.

Whip heavy cream with powdered sugar and malted milk powder until stiff peaks form.

Slice shortcakes in half, layer with strawberries and whipped cream, then top with the other half.