Why It Works A quick sugar toss draws out strawberry juices, creating a bright syrup for the biscuits. Heavy cream keeps gluten strands short, producing tender, buttery-tasting biscuits without butter. Sugar and cream do double duty, which keeps shopping and prep notably simple. I loved Strawberry Shortcake as a kid. I mean, I  loved . And I'm not talking about the simple dessert of biscuits layered with macerated strawberries and whipped cream. I'm talking about the cartoon character with the cat named Custard. I had a well-worn cassette tape with Strawberry Shortcake episodes, my favorite of which was the housewarming episode which ends with a rousing dance number called  International Party . I'd play it on repeat, dancing out the routines with the characters on-screen. I'm pretty sure I also dressed up as Strawberry Shortcake for Halloween several years in a row. There are a few things the cartoon Strawberry Shortcake has in common with real strawberry shortcake.…