Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Whisk flour, baking powder, sugar and salt in a large bowl.
Toss butter with dry ingredients until coated. Cut butter into dry ingredients by pinching and rubbing it between your fingers until size of small peas.
Make a well in the center of the dry ingredients. Pour in heavy cream. Gently stir in with a rubber spatula until shaggy dough forms. Dump dough on a lightly floured surface and knead one or two times to incorporate. Do not overhandle.
Roughly pat dough to a 6x6-inch square, about 1-inch thick. Cut into 4 squares. Stack squares on top of one another and press down, flattening back to a square. Roughly pat dough to a 7½x5-inch rectangle, about 1-inch thick.
Cut rectangle into 6 equal squares. Transfer squares to prepared baking sheet. Brush with cream and sprinkle with sugar. Place in freezer for 10 minutes prior to baking to ensure butter is chilled.
Bake shortcakes until golden brown all over, 20–25 minutes. Let cool before serving.
While shortcakes cool, prepare the strawberries. Combine strawberries, sugar and lemon juice in a large bowl. Mix well. Let sit at room temperature.
To serve, split shortcakes in half and top with macerated strawberries and fresh whipped cream.