Gently mix the strawberries with the first 1/3 cup of sugar. Chill for 1 to 2 hours. Drain and reserve the juice.
Use two 9" round cake pans. Using 1/2 Tbsp. of butter for each pan, spread the soft butter evenly around the entire pan; set aside.
Blend the flour, baking powder, salt, 1/3 cup sugar in a large mixing bowl; with a pastry blender, cut in the remaining butter until mixture is well blended (will look a little lumpy, and that's OK).
Separate the egg yolks from the egg whites. Set the egg whites to the side for the final step of shortcakes.
Combine the 2 egg yolks with the milk. Add to flour mixture. Stir with a fork until a soft dough develops. Evenly place dough into each of the 2 pans and with your fingers, gently spread to the sides. Dough is very moist so use a little butter on your fingers to spread the dough. It looks thin, but it rises nicely.
Beat the 2 egg whites until stiff peaks form. Brush each of the dough surfaces with the beaten egg whites. Sprinkle the last 1/3 cup of sugar evenly on top, splitting the sugar between the two doughs.
Bake in a 450 degree oven for 11-12 minutes (and no more). Remove the shortcakes from the pans and cool completely on wire racks.
Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form.
Place 1 cake layer on serving plate. Spread half of the whipped cream over first layer. With a SLOTTED spoon (for juice drainage) arrange half of the sliced strawberries on top. Place the second shortcake on top and repeat the whipped cream and strawberries. I recommend saving the strawberry juice and serving it on the side with whole strawberries. It can also be saved for a strawberry shake or smoothie.
Sprinkle a little bit of Marsala wine on top of your shortcakes to your preference level.
Serve extra whipped cream and vanilla ice cream with your strawberry shortcake(s).
