Preheat oven to 425°. In a large bowl, combine sliced strawberries & sugar, then set aside
In another large bowl, combine the dry ingredients for the biscuits and mix until combined.
Using a hand mixer on low speed, add the butter to the flour mixture and mix until you end up with a coarse meal. Some larger pieces of butter are okay to have in the mix at this point
Add the milk slowly and mix with a fork until the dough begins to moisten. Don’t overmix!
Transfer the dough onto a well-floured surface and knead gently, 3-4 times, until the dough holds together on its own. Don't overwork!
Using a rolling pin, roll out the dough until it’s about ½” thick. With a cookie cutter (or the smaller end of your shot glass), cut out tiny little shortcakes. You should be able to make at least 16 1 ½” biscuits. Place the biscuits onto a foil-lined cookie sheet, sprinkle with some sugar (if desired) and bake in the oven for 8-11 minutes or until a light golden brown at the top
While the shortcake biscuits are baking, make the whipped cream by combining the cream & 1 T sugar in a bowl and whipping until light & fluffy
Once the biscuits are done, allow to cool on a rack for a few minutes. Assemble your dessert shots parfait-style, layering a biscuit, strawberries, and whipped cream. Garnish with whipped cream and more strawberries