Preheat oven to 400 degrees F.
Measure 1 ½ cup or appox 10 ounces of the scone mix into a bowl. Whisk together the mix, salt, heavy cream, adding additional cream or additional mix to make a sticky dough.
Scoop golf ball sized pieces onto a parchment lined baking sheet, leaving 2” between them. If desired, sugar the tops of the dough. Bake for 12-14 minutes, or until golden brown and then cool on a rack.
To make the deconstructed shortcakes, place a shortcake on a dessert plate with a side spoon of strawberries and a dollop of whipped cream to the side.