Strawberry shortcake is matter of deeply personal opinion and I'm not so forward as to dictate how it should be made. If your sweet ol' grandmother made hers with Cool Whip and Stop & Shop sponge cake, that's probably how you'll always prefer it, and who am I to argue? It's your memory-the most important ingredient, next to the strawberries- and I won't sic my dogma on your family's tradition.
Might I suggest, however, an option? I'll be making 125 of these biscuits for an upcoming event, but I wouldn't if they were less than wonderful!
2 c AP flour
1 tsp salt
1 tbl baking powder
1 tbl sugar
grated zest from 1/2 lemon
1 - 1 1/2 c heavy cream
1/3 c butter, melted
1/2 c each brown and granulated sugar, combined
Combine the first six ingredients and mix well. Add the smaller amount of cream and gently toss together, letting the mixture fall through your fingers until it begins to come together. If the dough seems dry, add enough cream until it begins to form a cohesive mass, with no dry patches. Turn out onto a floured surface and lightly knead a couple of times - don't overwork the dough...keep a light, gentle touch. Cover with plastic and let sit at room temperature for thirty minutes.
Roll the dough out to 1" thickness and cut into 2" squares (other shapes are pretty, but squares ensure the least amount of scraps- which should be used, of course, but the texture suffers from repeated handling).
Dip each biscuit into the melted butter, coat on all sides with the sugar mixture, and place on a sheet pan, 2" apart. Bake at 350 degrees until light brown.
My Favorite Strawberry Shortcake
Quarter washed strawberries and toss with granulated sugar, a pinch of salt, and a splash of balsamic vinegar. Let sit for twenty minutes. Split a warm biscuit in half, spoon some of the liquid from the macerating berries onto the bottom half of the biscuit, top with a dollop of sweetened creme fraiche (lightened with some plain whipped cream), pile with berries and more creme fraiche. Crown with a biscuit top.