Preheat the oven to 425 degrees. 

For the crust, combine all dry ingredients in the bowl of a food processor. Add butter and pulse until butter is cut in. Don't own a food processor? Use a grater, and grate in two tablespoons of butter. Then mix.

Dump into a bowl and stir in milk and cream. (If you don't have cream, you can use all milk. Preferably full fat. I've used full fat coconut milk and it's turned out well.) 

Place bowl in fridge for approx 10 minutes while you prepare other pizza ingredients. When  ready to prepare pizza, place on a parchment lined cookie sheet, sprinkle with a bit of flour, and roll out to approximately 6-8 inches. 

Par bake in a preheated 425 degree oven for 8 minutes, if planning to make a savory pizza. 

(If planning to make the strawberry shortcake pizza, bake completely for 12-14 minutes until golden brown.) 

If baking a savory pizza, remove parbaked pizza crust, top with sauce and toppings, and place back in oven to bake for another 8 minutes. 

For the strawberry shortcake pizza, combine sliced strawberries and white sugar in a bowl to macerate for at least 20 minutes. I prepared mine and allowed it to rest overnight in a glass bowl, covered with saran wrap. Prior to preparing the pizza, I placed them in a strainer, to remove the excess juice. 

To prepare the cream sauce, mix together cream and softened cream cheese in a small bowl and whip using a hand mixer. Add powdered sugar a tbsp at a time until it reaches desired thickness and sweetness. Add vanilla. 

Spread sweetened cream sauce over baked biscuit pizza crust, and carefully arrange sweetened and drained strawberry slices. This dessert pizza is best served chilled.