Wash, hull and slice strawberries and place in a bowl. Sprinkle with sugar and toss to coat. Cover with plastic wrap and refrigerate.
For the Shortcakes:
Preheat oven to 400 degrees. Line one light-colored baking sheet with parchment paper and set aside.
Combine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces.
Whisk eggs and heavy cream together in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.
Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a 2-inch round cutter, cut dough into 8 circles. (You may have to re-roll scraps of dough to get a full 8.)
Place on prepared baking sheets. Brush tops of scones with cream and sprinkle with granulated sugar, if desired. Bake 18-22 minutes or until the tops are golden and crisp. Set aside to cool.
For the Cream
Add all ingredients into a chilled bowl and whip until stiff peaks form.
To assemble: slice shortcakes in half and top with cream and strawberries. Serve.
*Depending on how sweet your strawberries are, you just will want to adjust the amount of sugar. If strawberries are in season, you may only need 1 tablespoon of sugar.