Preheat oven to 220 C / 425 F. Line a baking sheet with parchment paper.
In a large bowl, mix the flour, salt, 2 Tbsp of the sugar, and baking powder.
Add the heavy cream and stir until combined.
Turn dough onto a counter and knead 3 times.
Pat dough 3/4" thick. With 5 cm / 2" cookie cutters, cut out shortcakes. I used flower-shaped cutters, but you can use heart-shaped or circular ones.
Brush tops of shortcakes with butter and sprinkle with the remaining 1 Tbsp sugar. Place on the prepared baking sheet and bake for 15-18 minutes, or until lightly browned.
Remove from oven and let cool completely before serving.