Preheat oven to 350F.

On a lightly floured surface, roll each biscuit into approximately a 10cm {4-inch} circle. Using a small circle cookie cutter {4cm or 1 1/2 inch}, cut out 3 circles from each biscuit round. If you don't have a cookie cutter, just look for something round around the same size that you can use. {I used the lid from a Slim Fast drink!}

Place the small circles on a parchment lined cookie sheet. Whisk together the egg white and water, then brush the mixture onto each biscuit and sprinkle with granulated sugar.

Bake at 350 degrees for 5 minutes. Remove from oven and lightly press down the tops with a spatula. Flip them over. This makes both sides flat so it's easier to assemble the shortcake stacks. Continue baking for an additional 4-5 minutes. Transfer to a cooling rack and let them cool before constructing the skewers.

Slice the strawberries horizontally into three pieces. Place a shortcake round on a platter, layer on a piece of strawberry and continue alternating until you have three layers of each {the smallest part of the strawberry should be on top}. Add the skewer to secure. {NOTE: If you prefer, you can skewer the bottom shortcake and just continue to add the pieces on the skewer as you go.} Sprinkle with icing sugar.

Eat as is, or place on a plate or in a bowl for serving. Top with desired toppings such as whipped cream, additional strawberries, or a light drizzle of maple syrup.