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

In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt.

Add the cold, cubed butter to the flour mixture and cut in until it resembles coarse crumbs.

Pour in the heavy cream and stir gently until just combined; do not over-mix.

Turn the dough onto a floured surface and knead gently 4 to 6 times. Pat or roll the dough into a 1-inch thick round and cut into wedges.

Arrange the wedges on the prepared baking sheet and bake for 15 to 20 minutes until golden brown.

While the biscuits bake, toss the sliced strawberries with 1/4 cup sugar and let sit for about 10 minutes.

Once the shortcakes are baked, split them in half, spoon over the strawberries and their juices, and top with whipped cream.