Hull the strawberries by removing the green tops and slicing them in half or quarters, depending on their size. This helps to release their juices and makes them easier to eat.

In a mixing bowl, combine the sliced strawberries with the granulated sugar and lemon juice. Toss gently to coat the strawberries evenly. Let them sit for about 10 minutes to macerate, which will draw out their natural juices and enhance their sweetness.

In a chilled mixing bowl, pour in the heavy cream. Using an electric mixer or a whisk, start beating the cream on medium speed. This helps to incorporate air into the cream, making it light and fluffy.

Once the cream begins to thicken, add the powdered sugar and vanilla extract. Continue to beat until soft peaks form. This means that when you lift the whisk, the cream holds its shape but still has a slight droop. Be careful not to overwhip, as it can turn into butter.

In serving bowls, layer the macerated strawberries at the bottom. Spoon a generous dollop of whipped cream on top of the strawberries. You can also serve the whipped cream on the side if preferred.

Garnish with a whole strawberry or a mint leaf for an elegant touch. Serve immediately to enjoy the freshness of the strawberries and the lightness of the whipped cream.