Strawberry Shortcake

Cut the strawberries into quarters or slice them, depending on size. Place the strawberries in a large bowl and gently crush about a quarter of the strawberries. Add 1/4 cup of sugar and mix to combine. Cover and set in the refrigerator until ready to use. The strawberries will start to release their juices.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Sift the flour, sugar, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment.
Add the butter and mix on low speed until the butter is the size of peas. In a measuring cup, combine the eggs and heavy cream and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough.
Dip a 2-inch round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar.
Bake for 15 to 20 minutes, or until the tops are golden brown and the insides are fully baked. Remove from the oven and allow to cool on the pan.

Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream with the sugar and vanilla extract on medium-high speed until soft peaks form. About 3 to 4 minutes.

Split each shortcake in half crosswise and place the bottom half on a plate.
Spoon whipped cream on top, top with strawberries. Place the other half of the shortcake on top. Add a few more berries and top with whipped cream and serve.