In a chilled mixing bowl, beat cream and sugar together until soft peaks form. Keep in the refrigerator until ready to use. You can also just use Cool Whip if you prefer.
Grease a 9X9 inch baking pan. Line with parchment paper and pat in a quarter of the dough until it is evenly spread across the bottom. Bake 10-12 minutes at 375. Cool in pan for a few minutes and then turn out onto a wire rack. Once pan is cool, make two more identical layers. For the fourth layer, make sure that your parchment paper extends up on two sides of the pan so that you easily remove the bars once they are all assembled. Don't remove the fourth layer from the pan once it is baked. Note: If you have more than one 9X9 pan, you can make multiple layers at the same time to speed up the process.
To assemble the shortcake bars:
Spoon half of the strawberry sauce on the sugar cookie layer that is still in the pan. Add another cookie layer, half of the whipped cream and 2 cups of the sliced strawberries. Add another cookie, remaining strawberry sauce, and remaining cookie. If necessary, gently press cookie layers down. Cover and chill cookie bars and remaining whipped cream overnight. Add a dollop of the remaining whipped cream on top of each bar right before serving.