Mix strawberries with 3 tablespoons of granulated sugar and refrigerate while juices develop (for at least 30 minutes).

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool. Slice in half.

Spoon some of the strawberries with their juice onto the shortcake bottom then add the shortcake top. Spoon more strawberries over the top, add the whipped cream and serve.

Whipped Cream:

Using a mixer, beat the heavy cream, sugar, vanilla until soft peaks form, about 1 1/2 to 2 minutes. If you put your mixing attachments and bowl in the freezer the whipped cream will be fluffier.