Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a bowl, toss sliced strawberries with sugar; let sit for about 15 minutes to create syrup.

In another bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.

Gradually stir in heavy cream until just combined. Turn dough onto a floured surface and pat into a rectangle about an inch thick.

Cut out rounds using a biscuit cutter and place on the baking sheet. Bake for 12–15 minutes or until golden brown.

Once cooled slightly, slice shortcakes in half horizontally. Layer the bottom halves with strawberries (and juices) and whipped cream before topping with the other half.