Preheat oven to 425. Grease an 8 inch round cake pan.
Combine flour, 4 T of the sugar, baking powder and salt in a medium bowl. Stir to mix. Cut in butter with a pastry blender or using two knives, until mixture resembles a course meal. Make a well in the center of the mixture and add milk all at once. Stir until mixture makes a soft dough.
Spread dough evenly in the prepared pan. Bake for 20 minutes or until lightly browned. Cool in the pan on a wire rack for 5 minutes. Remove cake from the pan and continue cooling on a wire rack.
Meanwhile, slice the strawberries into a bowl and sprinkle with 4 T of the sugar. Let stand 30 minutes, stirring occasionally.
Beat cream, remaining 2 T of sugar and vanilla on medium until stiff.
Finish the shortcake: Split the shortcake in half horozontally. Set bottom half on a serving plate. Spoon half of the strawberries and all of the juice over the cake bottom. Spread half of the cream over the strawberries. Cover with the top half of the cake. Sprinkle with remaining strawberries and top with the remaining cream. Garnish with a few reserved strawberry slices and a sprig of mint, if you wish.