Strawberries 'n' Cream Shortcake

Saturday, while shopping at my local Fresh Market, I picked up two packages of strawberries with the intention to make shortcake for Sunday dinner dessert. My husband was raised eating regular yellow cake with strawberries.  As for me, we had a large sweetened biscuit that was filled in the middle with cream and strawberries, then topped with the syrupy strawberries and whipped cream on top. The recipe below is like what I used to have as a child.

Strawberries 'n' Cream Shortcake
2 quarts sliced strawberries
1/2 cup sugar
4 cups self-rising flour (White Lily makes a good one)
1/2 cup shortening
1 cup buttermilk

Preheat the oven to 425 degrees. In a large bowl stir together the sugar and strawberries, then let set. In a separate bowl, cut in the  shortening with the flour and mix until evenly blended. Stir in buttermilk. Remove from bowl and transfer to a floured counter. Gently shape in a circle about 1-1/2 inch thick and transfer to a cookie sheet. Bake until golden brown about 15 minutes. Place on rack and let cool. Cut the large biscuit into eight pieces, then slice each piece in half. Add strawberries and cream into the middle and on top of each piece. Top with dollops of whipped cream.