• To a medium bowl, add sliced strawberries and sugar and toss to combine. Allow to rest for 30 minutes to release their juices.
• Meanwhile, preheat oven to 425°F. Line a baking tray with parchment paper and set aside.
• In a large bowl, whisk together flour, baking powder, and salt. Add cold butter and cut butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
• Add the milk and stir just until a soft dough forms.
• Place dough on a lightly floured surface. Pat down dough and fold it over 2 to 3 times to create layers. Roll dough out to ¾ inch thickness.
• Using a 3 inch round cookie cutter, or a glass, cut out 6 to 8 rounds, pressing straight down on the cutter (or glass). Do not twist the cutter or shortcakes will not rise properly. Place shortcakes on the parchment lined baking tray.
• Bake for 12 to 15 minutes, or until golden on top.
• Meanwhile, in a medium bowl, whip the cream with powdered sugar until soft peaks form.

To Serve:

• Split shortcakes in half lengthwise and place on a plate or platter. Layer with strawberries and dollop with whipped cream. Drizzle with juices and serve.