Line a baking sheet with parchment paper.

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. (I snap it into the flour with clean hands.) Form a well within the mixture. Add the vanilla to the buttermilk and stir. Pour in a little vanilla buttermilk in at a time while gently pulling the flour in from the sides of the well with clean hands. Continue this process until a soft dough forms.

Place the dough onto a lightly floured surface. Roll the dough out into a 1/2 inch thick round. Cut the dough with a 3″ round biscuit cutter and carefully place the shortcakes 2 inches apart on the lined baking sheet.

Bruch each shortcake lightly with butter and sprinkle with sparkling sugar.

Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack.

Split shortcakes in half horizontally.

Place bottom halves on a pretty top with whipped topping and strawberries. Replace shortcake tops.

Enjoy!