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.