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

1. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add heavy cream and vanilla extract, stirring just until combined. Do not overmix.
4. Roll or pat the dough into a ½-inch thick rectangle. Cut into equal-sized squares or rectangles for sandwich layers.
5. Place on the prepared baking sheet and bake for 10–12 minutes, or until golden brown. Let cool completely.
6. Once the shortcakes are cool, slice each one horizontally if they are thick, or use two if thin.
7. Soften the strawberry ice cream slightly, then scoop and spread onto one side of the shortcake. Top with another shortcake to form a sandwich.
8. Optionally, press finely chopped fresh strawberries into the edges for extra flavor and texture.
9. Freeze the assembled sandwiches for at least 2 hours before serving.