Preheat oven to 475º F. Toss together the strawberries and 2 tablespoons of the sugar in a small bowl. Refrigerate while you make the biscuits and whipped cream and until ready to serve.
Combine the remaining 2 tablespoons of sugar, the flour, salt, cream cheese, and butter with a pastry blender in a medium bowl. Pour in the milk and stir until just well combined.
Dust a pastry cloth (or paper towels) lightly with flour. Turn the dough onto the floured cloth and knead gently about 3 turns. Fold each side of the dough into the center. Lightly flour a rolling pin and roll the dough ½-inch thick. Cut out rounds of the dough using a 3-inch cutter, taking care not to twist the cutter. Place the biscuits on an uncreased rimmed baking sheet and bake until light golden brown, about 10 to 12 minutes.
Assemble each of the shortcakes. Split open the sweet cream cheese biscuits and top the bottom halves with the strawberries and some of their juice and a dollop of whipped cream. Place a biscuit top on each stack and repeat the layering of the strawberries, juices and whipped cream. Spoon more strawberry juices over the whipped cream and serve.
From the Add a Pinch cookbook, published by Clarkson Potter (2017).