Preheat oven to 450ºF.

Add the flour, sugar, sea salt and baking powder to a food processor and pulse a few times. 

Cut 2/3 cup of butter into cubes. 

Add the cubed butter to the food processor and pulse a few times until coarse crumbs form.

Add the heavy cream and pulse a few times until the dough just forms into large clumps. 

Turn out the dough onto a floured surface and gently knead until it comes together.

Using a floured rolling pin or floured hands, flatten into a 3/4 inch thick rectangle. 

Cut into 3-inch circles with a biscuit cutter.

Re-roll or flatten any scraps to make more shortcakes. 

Place the shortcakes on a baking sheet lined with parchment paper. 

Freeze for 15 minutes. 

Melt the remaining butter. 

Remove the baking sheet from the freezer and brush the shortcakes with melted butter. 

Sprinkle with extra sugar. 

Bake in preheated oven for 10-15 minutes or until golden. 

Remove from the oven and allow to cool completely. 

Add the strawberries and 4 tablespoon of sugar to bowl and toss to combine. 

Leave to macerate for 30 minutes. 

In a bowl, whip the heavy cream, vanilla extract and 2 tablespoons of sugar until soft peaks form. 

To serve, slice the biscuits in half.

Place one half of the shortcake on a plate and top with whipped cream and strawberries.

Cover with the other slice of shortcake and garnish with whipped cream and strawberries.