In a medium sized bowl, sprinkle sliced strawberries with 1 cup of sugar; let stand 1 hour.
Preheat oven to 450ºF. Prepare a large baking sheet by lining with parchment paper.
In a large bowl, mix flour, baking powder, salt, and 2 tablespoons of sugar. Stir in milk, and melted butter until dough comes together. It will be slightly sticky.
Turn out the dough onto a lightly floured surface. Gently knead 20-25 times, until it creates a smooth ball. Roll or pat dough 3/4 inch thick.
Using a 3 1/2” biscuit cutter, cut dough into shortcakes. Place onto prepared baking sheet. Sprinkle the tops with sugar. Bake 10-12 minutes, until lightly golden and puffed up.
To make whipped cream, beat cream and powdered sugar in a chilled medium sized bowl until stiff peaks form.
To assemble the strawberry shortcake, split warm shortcakes crosswise; fill and top with prepared strawberries and whipped cream. Serve immediately.
Store cooled leftover shortcakes, strawberries, and whipped cream each in their own airtight container for up to 3 days. Shortly reheat biscuits to assemble and serve.