Preheat the oven to 425°F (220°C).

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

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

Stir in the heavy cream until just combined.

Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round.

Cut into rounds and place on a baking sheet. Brush tops with extra cream.

Bake for 12-15 minutes or until golden brown.

In a bowl, combine blueberries and sugar. Let sit for 10 minutes to macerate.

In another bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Slice the baked shortcakes in half horizontally.

Spoon some macerated blueberries onto the bottom half, add whipped cream, and top with the other half.

Serve immediately and enjoy!