Make the shortcakes: Preheat the oven to 450 degrees F and lightly grease a baking sheet. In a large bowl, whisk together thoroughly flour, sugar (to taste), baking powder, and salt. Add the heavy cream all at once and mix until most of the dry ingredients are moistened. Scoop up big spoonfuls of the dough, roughly form them into biscuit shapes, and place them on the baking sheet. Spring sugar on top of the biscuits. Bake until lightly browned, 12 to 15 minutes.
Make the macerated strawberries (the ingredients above are double the regular recipe which is the recommended amount here): place the strawberries in a bowl and sprinkle sugar, liquor (if using), and vanilla bean (if using) over the strawberries. Allow the fruit to sit at room temperature, stirring occasionally, until it softens slightly and a light syrup collects in the bottom of the bowl, 30 to 45 minutes.
Make the whipped cream: add cream, sugar/sifted sugar/honey (if using), and vanilla (if using) into a large bowl. Using a hand mixer, a balloon whisk, or in a stand mixer set at medium-high speed, beat until the stiff and billowy, but also not grainy.
Split the warm shortcakes in half with a fork. Place the bottom halves on serving plates and spoon the berry mixture on top of the shortcake. Top with the second half of the biscuit and then spoon a generous dollop of cream on each shortcake. Serve immediately.