In a medium bowl, stir together strawberries and 1/2 cup granulated sugar and set aside to macerate while you work on the shortcake, at least 30 minutes.
In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, and salt until combined.
Using a fork or a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a separate bowl or container, beat together eggs, whipping cream, and vanilla extract until combined, then stir into flour mixture until dough comes together.
Press dough into a 10×15-inch jelly roll pan.
Bake until golden brown, 15-20 minutes, then let cool completely before assembling cake.
When ready to serve, make the whipped cream topping:
In a large bowl, beat the chilled whipping cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until stiff peaks form.
Spread whipped cream over shortcake, then top with strawberries. Slice, serve, and enjoy!