Mix strawberries and sugar together in a bowl and place in the fridge.
For the Shortcakes:
Preheat oven to 400 degrees F and grease or line a baking sheet with parchment paper.
In the bowl of a stand mixer with paddle attachment, mix flour, 2 tablespoons sugar, baking powder, and salt together. Add sliced cold butter and mix until pea size. Slowly stream in the cream while mixing on low. Mix until almost combined.
Knead dough on a lightly floured surface for 1 minute until it forms a soft dough. Roll dough to about 1/3 inch thick. Use a 2 1/2 inch biscuit cutter to cut out 16 rounds.
Place 8 rounds on prepared baking sheet. Brush the tops with melted butter and then place the remaining rounds on top. Brush with butter again and sprinkle with the remaining 1/2 tablespoon sugar. Bake for 18-20 minutes or until golden.
For the Cream:
Whip the heavy whipping cream and sugar together by hand with a whisk or with an electric mixer until soft peaks.
Assemble by separating the shortcakes. Add strawberries to the bottom cake and top with whipped cream. Add the top of the cake and layer again with strawberries and whipped cream. Serve immediately.