Preheat oven to 425 degrees.
Blend shortcake ingredients with a fork until soft dough forms.
Drop 4 large spoonfuls of dough onto baking sheet lined with parchment paper.
Bake for 12 minutes or until golden brown.
While warm, split in half and place on individual dishes or bowls.
Equally distribute fresh strawberries and juices on each.
Liberally top with freshly whipped cream and garnish
with a strawberry slice or whole strawberry.