Preheat your oven to 350°F (175°C) and prepare a 9x9-inch baking pan by greasing it or lining it with parchment paper.

In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add eggs one at a time, beating well after each addition until fully incorporated.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Pour the batter into the prepared baking pan and spread evenly.

Bake for approximately 30-35 minutes, or until a toothpick inserted comes out clean.

Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Slice fresh strawberries, toss with sugar if desired, and let sit for 5-10 minutes to release juices.

Layer the prepared strawberries over the cooled shortcake base.

Slice into squares and serve immediately, optionally with whipped cream.