Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan.
Sift the flour, white sugar, baking powder, and salt into a bowl. Using a pastry cutter or your fingers, cut in the butter until the mixture is crumbly. Add the eggs and stir until the ingredients are just combined. Turn the dough out onto a lightly floured surface. Knead gently several times to form a ball. Press the dough evenly into the prepared pan. Bake for 30 to 35 minutes until lightly brown. Let the shortcake cool completely.
To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment beat the cold cream with the powdered sugar and vanilla on medium-high speed until soft peaks form, being careful not to overbeat, as it will get to the consistency of butter, which is too thick.
Using a serrated knife, carefully slice the shortcake horizontally into two even layers.
Top the first layer with half the whipped cream and strawberries.
Place the second layer of shortcake on top, and top with the remaining whipped cream and strawberries.
Garnish with mint (and blueberries for the 4th of July), if desired.