Prepare the Shortcake Dough

1. Preheat oven to 400°F (200°C) and line a 15x10x1-inch baking pan with parchment paper.
2. In a bowl, mix flour, sugar, baking powder, salt, and baking soda.
3. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs.
4. In a separate bowl, combine eggs, sour cream, and milk. Add this mixture to the dry ingredients, stirring gently until just moistened.

2. Bake the Shortcake

1. Spread the dough evenly into the prepared pan using an offset spatula.
2. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the shortcake cool completely on a wire rack.

3. Prepare the Strawberries

1. Combine the sliced strawberries with sugar in a large bowl.
2. Lightly mash with a potato masher if you want a juicier mixture. Set aside to macerate.

4. Make the Sweetened Whipped Cream

1. In a chilled mixing bowl, combine whipping cream, sugar, and vanilla extract.
2. Beat on medium-high speed until soft peaks form. Refrigerate until ready to use.

5. Assemble the Parfaits

1. Using a round cutter, cut 12 pieces from the cooled shortcake.
2. Layer the ingredients in six 8-ounce jars or glasses as follows:
   • A piece of shortcake
   • 1/2 cup of strawberry mixture
   • 1/3 cup of whipped cream
3. Repeat the layers, finishing with a dollop of whipped cream and a garnish of fresh strawberries.