1. Place sliced strawberries in medium bowl and add 3 tablespoons of sugar.   Stir and set aside.

For shortcakes:

1. Preheat oven to 425°F and line baking sheet with parchment paper.
2. In large bowl combine the flour, sugar, baking powder and salt.
3. Cut cold butter in small cubes and add to flour mixture.  Cut in butter with pastry blender until mixture resembles coarse crumbs.
4. Gradually add milk and stir until ingredients are combined.
5. Transfer dough to floured surface and knead a 2 to 3 times.  Gently flatten dough to 1 inch thick 8- inch square.   Cut dough in half with sharp knife.   Cut in thirds on the other side to make 6 rectangles.  Transfer to lined baking sheet.
6. Bake at 425°F for 12-15 minutes until tops and bottoms are lightly golden brown.
7. Prepare whipped cream by placing heavy cream, vanilla and sugar in large bowl.   Using an electric mixer, beat ingredients until stiff peaks form.
8. To assemble shortcakes, slice cooled shortcakes in half and top one half with strawberries.  Top with other half of shortcake and add additional strawberries and whipped cream.