Prepare the Macerated Strawberries:

1. Hull and slice strawberries: Remove the green caps and slice strawberries into ¼-inch thick slices. Place in a medium bowl.
2. Add sugar and flavorings: Sprinkle sugar, lemon juice, and salt over the strawberries. Toss gently to combine.
3. Macerate: Cover and let sit at room temperature for at least 30 minutes, or refrigerate for up to 8 hours. Stir occasionally. The berries will release beautiful ruby juices.

Make the Whipped Cream: 4. Chill equipment: For best results, place your mixing bowl and beaters in the freezer for 10-15 minutes before whipping.

5. Whip the cream: Pour cold heavy cream into the chilled bowl. Beat on medium-high speed until it begins to thicken, about 1 minute.
6. Add sugar and vanilla: Add powdered sugar and vanilla extract. Continue beating until soft peaks form, about 1-2 more minutes. Don’t overbeat—stop when cream holds its shape but still looks fluffy.

Assemble the Sundaes: 7. Prepare shortcake pieces: Crumble or cube your shortcakes or pound cake into bite-sized pieces.

8. Layer the sundaes: In each sundae dish, create layers in this order: shortcake pieces on the bottom, a scoop of vanilla ice cream, generous spoonful of macerated strawberries with their juices, more shortcake pieces, another scoop of ice cream, more strawberries.
9. Top with whipped cream: Add a generous dollop or piped swirl of fresh whipped cream on top of each sundae.
10. Garnish and serve: Drizzle any remaining strawberry juices over the top. Garnish with fresh mint if desired. Serve immediately!