White Chocolate Vanilla Shortcake Biscuits:

1. Preheat your oven to 375 degrees F.
2. In a bowl whisk together the flour, sugar, baking powder, baking soda and salt.
3. Using a pastry cutter, cut the cold butter into the flour mixture until the butter is pea sized.
4. Stir in the cream until the dough is moistened, but be careful not to over mix it or the biscuits will be tough.
5. Stir in the white chocolate chips.
6. Lay a sheet of wax or parchment paper onto your counter.
7. Press the dough into a ball and transfer it on to the paper and press it down into a disk. Then using a rolling pin, roll and flatten the dough to a 1/2 inch thickness.
8. Using a small cup or circle cookie cutter, cut out the dough (I would make the biscuits a maximum 2 inch width in size. Even 1 inch would be great so you could have bite sized biscuits).
9. If you are baking 2 inch biscuits, bake them for ~6 minutes, or less time if you are making the 1 inch biscuits. The biscuits are done when the bottom edges are slightly brown.
10. When they are done baking, transfer the biscuits to a cooling rack.
11. Let the scones cool completely before adding the fruit fluff.

Strawberry Fluff:

1. In a mixer, combine all the ingredients, and beat until smooth.

Putting the Strawberry Shortcakes together:

1. For each strawberry shortcake you will need 2 biscuits.
2. Spread as much of the strawberry fluff that you would like on to one biscuit, then add some fresh strawberries then top with the other biscuit.
3. And now enjoy!