Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and set aside.

Place the strawberries in a blender or food processor, and puree on high speed. In a large bowl, beat together the eggs, sugar, and oil. Add the strawberries and whisk until well blended.

Into a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Fold into the strawberry mixture, blending until moistened. Fold in the nuts, being careful not to overmix. Pour into the prepared pan and bake until a tester inserted into the middle comes out clean, about 50 minutes. Remove from the oven and transfer to a wire rack. Let sit for 10 minutes, then turn onto the wire rack to cool completely.

For the Macerated Strawberries: In a bowl, combine all the ingredients except the whipped cream and stir well. Cover and transfer to the refrigerator to macerate, up to 2 hours.

Using a large serrated knife, cut the cooled shortcake in half horizontally. Place the bottom half, cut side up, on a decorative cake plate. Spread half of the macerated strawberries across the cake and top with the other cake half. Spread the whipped cream across the top piece and top with the remaining strawberries. Serve immediately.