Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients. 

Preheat the oven to 400^oF.

Remove the green tops of the strawberries and then cut them each into quarters. Place all of the cut strawberries into a bowl, then mix with 3 tablespoons of sugar and refrigerate until juices develop. 

In a mixing bowl, sift together the flower, baking soda, baking powder and the remaining 2 tablespoons of sugar and the salt. Slowly pour in the heavy whipping cream while mixing until just combined. 

For the whipping cream, combine all ingredients into a medium mixing bowl an whisk until it has become stiff and holds its shape.

Place batter into an un-greased 8 inch square pan and smooth out the top to be level. Put into a 400^oF oven and bake until golden brown, approximately 18 to 20 minuets. 

Remove from pan and place onto a cooling rack to let cool slightly. Cut into 6 pieces and then split each piece horizontally. 

Spoon some of the strawberries with their juice onto each shortcake bottom. top with a generous dollop of whipped cream and then the shortcake to top. Spoon some more strawberries over the top and serve.