Preheat oven to 450 degrees and line two 8” or 9” pans with parchment paper. Spray the pans with baking spray as well. Set aside.
Divide the dough in half and gently press the dough in an even layer into each cake pan.
Once the shortcakes are cool enough to touch (but still warm), gently remove them from the cake pans.
Place one shortcake on a plate or cake stand. Spread 1/3 of the whipped cream over the shortcake. Top with about 2/3 of the strawberry mixture. Then, top with another 1/3 of the whipped cream.
*You can just use strawberries and sugar, strawberries and mint, or just strawberries if you want to. Macerating makes the strawberries extra sweet and adds a bit of liquid that soaks into the shortcake, but you can use plain strawberries if you’d prefer.
**Do what’s comfortable so you don’t burn yourself.