In a basin, combine quartered strawberries and a half cup of sugar. Refrigerate the fruit to "sweat" out its liquids.
Preach the oven to 450 degrees Fahrenheit.
In a large basin, sift together the flour, sugar, salt, and baking powder. Mix in 1 cup of softened butter. Mix in 1/2 cup cream until a tender dough is formed.
After kneading the dough for one minute, flatten it out to a thickness of approximately ½ inch. Place circles cut with a cookie/biscuit cutter measuring 3 inches on a baking sheet. Bake, coated with melted butter, for 12 to 14 minutes, or until golden brown.
Whip the remaining whipping cream and vanilla with the cream until it becomes viscous.
Short cakes are made by combining cake, whipping cream, and strawberries with an additional cake on top. Flavor with additional cream and strawberries, if desired.