Preheat oven to 400 degrees F.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Cut in butter with a pastry blender (knifes, forks, or with your fingers) until mixture looks like coarse sand.
Fold in buttermilk and vanilla extract until just combined. Turn dough out onto a lightly floured surface and pat into a rectangle about 6 by 4 inches. Cut the dough into 6 equal squares.
Transfer to a parchment lined baking sheet. Brush tops with buttermilk and sprinkle with turbinado sugar. Bake for 15-18 minutes until puffed and golden. Let cool slightly on wire rack.
If strawberries are not sweet or ripe enough, toss in some sugar. Cover and chill until ready to assemble.
Split the shortcakes in half horizontally. Scoop some ice cream onto the bottom half followed by some strawberries, then top with other shortcake half.