Strawberry Shortcake (Gluten-Free) Gelson's

Ingredients

• ¾ pound (about 6 cups) strawberries, rinsed, hulled, and quartered
• 1 ¼ cups granulated sugar, divided
• 3 cups Cup4Cup flour
• 4 tsp baking powder
• ¾ tsp kosher salt
• 12 Tbsp (1 ½ sticks) cold unsalted butter, cut into small pieces
• ½ cup heavy cream
• 2 large eggs
• ½ tsp vanilla extract
• 1 ½ cups heavy cream
• 2 Tbsp granulated sugar