Place quartered strawberries in a bowl and sprinkle with ¼ cup sugar. Place in fridge and let fruit “sweat” out juices.
Preheat oven to 450 degrees.
Sift together flour, sugar, salt and baking powder in a large bowl. Add 1 cup softened butter and mix. Add 1 ½ cups cream and mix until a soft dough forms.
Knead the dough for a minute and roll out to about ½ inch thickness. Use a 3 inch circle cookie/biscuit cutter and place rounds on cookie sheet. Brush with melted butter and bake for 12-14 minutes (or until golden brown). These will be thicker and more biscuit-y than cake.
Make whipped cream with remaining whipping cream by beating the cream and vanilla until thickened.
Make short cakes by adding cake, then whipped cream and strawberries with another cake on top. Add strawberries and more cream on top if desired.