Preheat and prepare the pan:
Preheat your oven to 350°F. Line a baking pan (9×13-inch works well) with parchment paper and lightly grease it.

Make the shortcake dough:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs and vanilla, mixing until smooth.

Add dry ingredients:
Mix in the flour, baking powder, and salt just until combined. The dough will be thick.

Create the base layer:
Spread about two-thirds of the dough evenly into the bottom of the prepared pan.

Prepare the strawberry filling:
In a separate bowl, toss the chopped strawberries with cornstarch and optional sugar. Distribute this mixture evenly over the base layer.

Add the top layer:
Drop spoonfuls of the remaining dough over the strawberries. It’s fine if it doesn’t completely cover the fruit.

Bake:
Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Cool and finish:
Allow the bars to cool completely in the pan. Once cooled, add whipped cream or dust with powdered sugar before slicing and serving.