Heavenly home made strawberry shortcake

This is a shortcake recipe where I hamdmake everything down to the heavy cream and strawberry sauce. It's amazing! I will add some things you can buy as short cuts but for the most part the purpose of this easy recipe is making it.homemade so you can brag to your friends and family that will be begging for you to make them more or even for the recipe.

First for the cake:
2 1/2 cups heavy whipping cream
(The recipe for home made heavy whipping cream is as follows:

1. Melt the butter. Start with butter than has been thawed to room temperature. ...
2. Pour the melted butter into the milk. In a medium bowl, mix together 1/3 cup butter (melted) and 3/4 cup whole milk. ...
3. Whisk your ingredients together. ...
4. Store your heavy cream (optional). ...
5. Use your homemade heavy cream.)

• 1 1/2 pounds strawberries, stemmed and quartered
• 5 tablespoons sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 1/2 cups heavy cream
• Whipped Cream, recipe follows
• Whipped Cream:
• 1 1/2 cups heavy cream, chilled
• 3 tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon freshly grated lemon zest

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Whipped Cream:

• Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

After this you will want to make the strawberry sauce which you can buy as strawberry glaze in store if you must.

 The recipe is 

4 cups of strawberries

1/3 cup of dark corn syrup

1/3 cup sugar

Simmer strawberries in saucepan with corn syrup in saucepan until you get a nice glaze. Then add the sugar and mix until melted.

Cake directions:

• Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
• Remove shortcake from pan and place on a rack to cool slightly.

Preparing cake:

• Cut into 2 pieces, each piece in half horizontally.
• Spoon some of the strawberry glaze with their juice onto each shortcake bottom. Top with a generous dollop of fresh strawberries on top of each half on top of the glaze. Then spread a generous amount of whipped cream on each half on top of strawberries then spread whipped cream all over sides add top evenly and then add strawberries on and the shortcake top. Serve and then chill to keep fresh after finished serving if any left.