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Preheat the oven to 350°F.
Make the shortcakes: In a large bowl, combine the flour, cornmeal, brown sugar, granulated sugar, baking powder, and salt. Using your hands, rub the butter into the flour mixture until no large chunks remain. Add the cream and mix with your hands just until blended. Turn the dough out onto a lightly floured work surface and knead the dough just until it’s no longer super sticky, about 2 minutes.
Using your hands, form the dough into a circle about 1 inch thick. Using a 2-inch cookie cutter, punch out as many shortcakes as you can. Re-pat the scraps to 1 inch thick and repeat until all the dough is used. Set the shortcakes aside while you prepare the filling.
Make the filling: In a medium bowl, toss the strawberries with the granulated sugar, cornstarch, and lemon juice. Transfer the berries to a 9-inch cast-iron skillet, pie dish, or cake pan and top with the shortcakes.
Brush the tops of the shortcakes with the cream and sprinkle with the brown sugar. Bake until the shortcakes are golden brown and the juices of the strawberries have thickened and bubbled up around the edges of the skillet, 25 to 30 minutes.
Remove from the oven and let cool slightly before serving.