Old-Fashioned Strawberry Shortcake

I made this as the dessert for our Easter dinner. I found it in the May 2011 "People: Country Special;" it is a Trisha Yearwood recipe. I have tweaked it somewhat. Enjoy!

Old-Fashioned Strawberry Shortcake

4 c all purpose flour
2 TBS baking powder
1 tsp salt
1 1/4 c plus 2 TBS sugar
2/3 c cold butter, cubed
2 large eggs, lightly beaten
1 c milk
2 TBS melted butter
2 lbs fresh strawberries

Whipped Cream:
1 pt heavy whipping cream
3 TBS sugar
1 tsp vanilla

Preheat oven to 450. Grease the bottoms of 2 9" round cake pans. Sift together flour, baking powder, salt, and 1/2 c sugar. Cut butter into the mixture with two knives or a pastry blender until crumbly. Whisk together eggs and milk in a small bowl. Gradually add to flour mixture, stirring just until a soft dough forms. Turn dough out onto a lightly floured surface and knead 3 or 4 times. Divide dough in half and pat into prepared pans. Brush tops with melted butter. Bake for 12 - 14 minutes.  Turn out onto wire rack immediately and allow to cool completely. Meanwhile, wash berries. Reserve 3 for garnish. Cap and slice remaining berries.Place them in a bowl with 3/4 c sugar and let stand 30 minutes or until sugar dissolves and berries are syrupy. With an electric mixer beat cream, sugar, and vanilla on high until it has formed a stiff whipped topping. When cake layers are cool, spread about half of the whipped cream on the top of the bottom layer and top with half of the strawberries. Place the next layer of cake on top and repeat layers, reserving enough whipped cream to put a large dollop on top. Garnish with whole berries.