It’s always been one of my favorites, but I’ve never tried making it. I looked around on a few recipe sites, but most of the recipes have reviews that complain the cake is dry. I figure there must at least one doper that’s a shortcake genius.
I make it with Bisquick- in a 9" round cake pan instead of individual small cakes. Don’t forget the salt, it really makes it better. The rest is just strawberries with sugar, and whipped cream. So good.
My trick is to lightly toast the shortcakes, small spread of butter and light sprinkle of salt before layering the berries and fresh whipped cream. The warmth and saltiness contrast so well.
Yum.
First, you wait until strawberries are in season locally. 
I usually just make baking powder biscuits with some sugar added to the dough, then sprinkled on the top before baking as the shortcake. Layer these with strawberries (these can be lightly sweetened, but fresh locally grown ones usually don’t need it) and whipped cream and Bob’s your uncle.