Preheat oven to 425°F. Line a baking sheet with parchment paper, and set aside.

In a medium bowl, toss together the strawberries, sugar and vanilla. Cover with plastic wrap and chill until ready to use.

To make the biscuits, in a large bowl, whisk together the flour, fine cornmeal, sugar, baking powder, baking soda, and salt. Add the chilled diced butter and work it in with your fingertips until the butter resembles coarse crumbs of varying sizes. Stir in the corn kernels and then add in the buttermilk. Mix with a rubber spatula just until a shaggy dough forms. Transfer to a lightly floured work surface and pat into a 1-inch thick square. Roll into a rectangle and then fold like a letter. Turn the dough and roll out into a rectangle. Fold once more like a letter and roll out into a 1-inch square. Using a floured 3-inch round cutter cut into biscuits and transfer to a baking sheet, giving them about 2-inches of spacing in between. Rework the scraps, just once more, and cut out the remaining biscuits. You should end up with about 12 biscuits. Brush the tops with melted butter and sprinkle with coarse cornmeal, if using. Bake until puffed up and golden brown, 18 to 20 minutes.

To make the whipped, beat the cream, sugar and vanilla until soft peaks form, about 2 to 3 minutes.

To serve, split the cooled biscuits in half and top each with the macerated strawberries, a dollop of cream, and then the shortcake top. Spoon more strawberries on top and a bit more cream. Serve immediately and enjoy!