Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
Whisk flour, baking powder, salt and sugar in a large bowl.
Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you’ll get about 8 biscuits, unless you want them smaller.
Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
While the biscuits are baking (or about 30 minutes before serving shortcakes), place the strawberries in a medium sized bowl and toss with sugar and lemon juice. The berries will become juicy as they sit.
For serving: cut each biscuit in half. Top bottom with some berries and some fresh whipped cream or whipped topping. Place the top of the biscuit back on top and serve.