Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.

In a large mixing bowl, cream together ½ cup of room temperature butter and ¾ cup of granulated sugar until light and fluffy, about 2-3 minutes.

Add 2 large room temperature eggs one at a time, beating well after each addition. Gradually sift in 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt, mixing just until combined.

Spread the shortcake mixture evenly into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.

While the base cools, wash and slice the strawberries, and drain excess juice if necessary.

Spread the prepared strawberries evenly over the cooled shortcake base, pressing gently.

Whip 1 cup of heavy cream until soft peaks form and spread over the strawberries just before serving.

Chill in the refrigerator for at least one hour before slicing into squares.