Start by preheating your oven to 220 degrees Celsius.
In a bowl, mix 62.5 grams of maida (all-purpose flour), 1/4 tablespoon of baking powder, 1/8 teaspoon of salt, and a little less than 1 tablespoon of sugar.
Add around 19 grams of unsalted butter (cold and cut into small pieces) to the flour mixture. Use your fingers to mix until the mixture resembles coarse crumbs.
Pour in 1/4 cup of cold milk and stir until the dough just comes together.
Turn the dough out onto a lightly floured surface and knead it gently a few times. Pat the dough into a 1-inch thick rectangle.
Cut out shortcakes using a round biscuit cutter and place them on a baking sheet. Bake for 15-20 minutes or until golden brown.
While the shortcakes are baking, prepare the strawberries by mixing 125 grams of hulled and halved strawberries with 12.5 grams of sugar. Let them sit for about 30 minutes to macerate.
Whip 1/4 cup of heavy cream with 1/2 tablespoon of sugar until soft peaks form.
Once the shortcakes have cooled slightly, split them in half. Spoon some strawberries onto each bottom half, top with a dollop of whipped cream, and then cap with the top half of the shortcake.