Heat oven to 400°F. In large bowl, stir together the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally. Refrigerate until ready to use.
When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.
If serving later in the day, prepare strawberries 1 hour before assembling shortcake.
Top shortcake with sugared berries right before serving so juiciness is controlled.