1 quart strawberries, sliced
1/3 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups milk
2 + 6 tablespoons butter, room temperature
1 cup whipped cream
Mix strawberries and 1/3 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
Preheat oven to 350 degrees F. Grease an 8-inch round baking pan.
Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in 6 tablespoons butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes; cool in the pans for 10 minutes before removing shortcake.
Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.