Preheat oven to 425 degrees Fahrenheit.
Combine the flour, 2 teaspoons sugar, baking powder and ½ teaspoon salt in a large bowl.
Pour 1 ½ cups whipping cream over the dry ingredients and mix just until no dry spots remain. Dough will be stiff, use your hands to mix if needed. Set dough aside.
Make the caramel sauce by whisking together 1 cup brown sugar, ½ cup cream, the cinnamon and salt. Mix until smooth and set aside.
Grease an 8x8" baking dish or deep dish pie plate and pour the caramel sauce into the bottom.
Portion the biscuit dough using a spoon or cookie scoop into 8 evenly sized biscuits. Nestle the bottom of each spoonful of dough into the caramel sauce.
Place the biscuits in the oven and bake for 20-25 minutes or until the tops of the biscuits have begun to turn golden brown and the caramel sauce is bubbling on the sides.
While the biscuits are baking, combine the remaining 1 cup of cream with 1 tablespoon of powdered sugar and beat with an electric mixer until thick and fluffy. Set aside.
Combine the sliced strawberries and toss with 1 tablespoon of sugar. Set aside.
Allow the biscuits to cool for at least 15-20 minutes before removing from the pan.
Assemble the shortcakes by cutting off the tops of the biscuits and filling with a scoop of whipped cream followed by a spoonful of strawberries. Replace the top of the biscuit and serve!