• Preheat the oven to 350°F. Butter and flour an 8-inch round cake pan.

To make the shortcake

• In a food processor fitted with the blade attachment, combine the flour, granulated sugar, baking powder, and salt and pulse until well mixed. Drop the sliced butter into the processor, a few pieces at a time, and pulse until the mixture is crumbly. Add the eggs, heavy cream, and vanilla and pulse again a few times until combined. Don’t overprocess.
• Turn the dough out onto a lightly floured surface and gently knead the dough four or five times.
• Gently pat the dough evenly into the prepared pan. Bake until lightly golden brown, about 30 minutes. Test by inserting a wooden toothpick into the center of the cake; if the toothpick comes out clean, the cake is done. If it’s not done, return it to the oven and bake an additional 2 to 3 minutes.
• Remove the shortcake from the oven and gently turn it out onto a cooling rack. Allow to cool completely, about 1 hour.
• While the cake cools, place the halved strawberries in a bowl and sprinkle with the powdered sugar. Set aside.

To make the whipped cream

• In a chilled medium bowl (see Notes), combine the cream, powdered sugar, and vanilla. Using an electric hand mixer, blend on medium speed until well combined. Change the mixer speed to high and whip until soft peaks form.

To make the glaze

• Melt the butter in a small saucepan over medium heat. Stir in the powdered sugar and continue stirring until well combined. Add the milk, 1 teaspoon at a time, using just enough to thin the glaze to your desired consistency. It needs to be thin enough to drizzle over the shortcake with a spoon.

To assemble

• When the shortcake is cool, carefully cut it in half horizontally to make two layers. Place the bottom layer on a cake plate. Add a layer of whipped cream on top, using approximately half. Top with half of the prepared strawberries. Drizzle the glaze by the spoonful over the strawberries until it drips over the sides of the shortcake layer. Add the top cake layer and cover it with the remaining whipped cream and strawberries. If desired, partially slice each of the 3 reserved strawberries into three sections and fan them out on top.
• If necessary, gently warm the glaze again to a thin, spoonable consistency. Be careful not to make it too hot or it’ll melt the whipped cream! Drizzle the glaze by the spoonful over the sides and across the top. How much you use is up to you—you will have extra! (Treat yourself to a spoonful, if you want! Leftover glaze can be stored for a few days in the refrigerator.)