recipe: stir together equal parts heavy cream and self-rising flour , scoop out with a cookie scoop, and bake.
You've already got the sugar and the cream out, which makes the rest of the recipe a snap. First, I toss sliced strawberries with a little bit of that sugar. As the strawberries rest, the sugar draws out their liquid through the process of osmosis, which in turn forms a sweet, strawberry-flavored syrup to soak into your biscuits. Drawing liquid out from the strawberries also tenderizes them, very much like letting some of the air out of an air-mattress will make it softer and squishier.
The same macerating method will work with other juicy fruits, by the way. Ripe apricots, peaches, and plums all make for fantastic shortcake desserts, as do all manner of berry.