Fill a heavy bottom pot 3-4 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F.
Mix strawberries with a ½ cup of granulated sugar in a medium bowl.
Set strawberries aside to marinate while you fry the biscuits to create a thickened syrup.
Using your thumbs, peel a biscuit in half so it becomes two thinner biscuits.
Add all 16 biscuit pieces to your hot oil, about 4 at a time. Using a slotted spoon, turn frequently to cook evenly on both sides.
When biscuits have puffed up and are a deep golden brown, remove them from the oil with a slotted utensil. Place them on a wire rack covered in paper towel to absorb excess oil.
Sprinkle each biscuit with a little sugar on each side.
Make whipped cream by mixing whipping cream with a ¼ cup of granulated sugar (or powdered sugar) in a mixer with a whisk until stiff peaks form. (You can also use a whisk or hand mixer to whip up the cream.)
Start layering your strawberry shortcake by putting a bottom layer of biscuit on a plate.
Then add a layer of marinated strawberries and a layer of whipped cream.
Add another biscuit, more whipped cream and top with more strawberries.
Serve immediately.