Sift the flour, baking powder, salt and sugar into a mixing bowl.
Work in the butter or margarine with a fork or the fingers, then add the milk and eggs, little at a time, until the mixture holds its shape but it still soft.
Stir continuously with the fork.
Turn the dough out onto a floured surface and roll out into 4 rounds.
Place the rounds on greased baking sheets and bake in the oven at 220ºC (420°F) until lightly golden, 10 to 15 minutes.
Allow to cool slightly.
Combine the fresh strawberries with a little sugar and the lemon juice in a bowl.
Split each shortcake round in half carefully with a knife and spread each half on one side with softened butter.
Place one round, buttered side up, on a plate, spoon some of the strawberry mixture on top.
Repeat until all the filling and all the shortcake rounds have been used up, ending with a layer of strawberries.
Serve warm with whipped cream.