As is the case with any layered dish, strawberry shortcake is sort of more than a one recipe: biscuits, whipped cream, and macerated strawberries. López-Alt’s biscuits are nearly as easy: Just combine self-rising flour with cream and a little sugar, stir to lumpy perfection, plop scoops onto a baking sheet, brush a bit of cream over them, and bake. Bottom of the biscuit, then strawberries and whipped cream, top of the biscuit, and more whipped cream.