Slice strawberries and place in a bowl.

Sprinkle with sugar and stir. Set aside. (Can be made days ahead)

In a small bowl whisk together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, cream butter for 3 minutes.

Add sugar and cream for 3 more minutes.

Add eggs, 1 at a time, beating to incorporate each time.

Add flour mixture and milk, alternating, starting and ending with flour mixture. Mix well between each addition.

Add vanilla and mix.

Bake shortcakes according to pan or maker instructions.

(In the maker, I used 2 Tablespoons of cake batter. The first batch took 8 minutes, the next took 5 and the time went down every batch after that.)

Set shortcakes aside to cool. Store in air tight container.

For whipped cream: beat in a stand mixer with sugar and vanilla extract to desired taste for 1-2 minutes.

To serve: layer strawberries and juice on top of shortcakes. Dollop with whipped cream.